Lee and I enjoy a salad for dinner in the summer weather, and we find this salad to be delicious and satisfying and really good when followed by the Blueberry Swirl Treat below.
Pear and Endive Main Course Chopped Salad
2 Tsp Sherry Vinegar
2 Tbsp Extra Virgin Olive Oil
3 Heads of Endive (about 1 Pound total) halved and sliced into ½ inch half moons
1 Cup Parsley Leaves
2 firm but ripe pears, cut in quarters, cored, and sliced
½ cup chopped pecans, toasted
1 – 4 Oz Wedge Blue Cheese sliced.
Salt and Pepper
In a large bowl whisk vinegar, oil and ¼ tsp each salt and pepper. Add endive, parsley, and pear. Toss to coat in dressing. Arrange on 2 plates and top with pecans and blue cheese.
Blueberry Swirl Ice Treat
2 cups blueberries, frozen or fresh
2 Tablespoons honey or agave
2 cups Vanilla Greek Yogurt
Blend the blueberries in a food processor or blender until nearly liquified to a smooth consistency. Pour the blueberry liquid into a large bowl. Stir in the honey or agave. Add the yogurt and gently mix together. Leave patches of blue and white. Taste and adjust sweetener. Freeze in popsicle molds. This is a good recipe for a sweet treat.
