Belgian Endive & Pear Salad with Roasted Hazelnuts & Warm Aged Cheddar Dressing
Cognac • Armagnac • Vodka & Liqueurs
What you need
2 large heads of Belgian endive 1 Red Bartlette Pear 1 / 4 cup raw hazelnuts 1 / 2 cup white wine 3 tablespoons white wine vinegar
1 / 4 cup whipping cream 1 / 2 cup extra virgin olive oil 3 / 4 cup Bothwell 2 Year Old Aged Cheddar, crumbled 3 teaspoons chopped chives Freshly ground black pepper
Belgian Endive & Pear Salad with Roasted Hazelnuts & Warm Aged Cheddar Dressing
How to make it
Cut root end off endive, quarter and core pear and thinly slice. Arrange endive & pear on 6 plates in a star shape from centre outwards. Chop remaining endive and place in the centre of each star. If preparing in advance rub endive and pear with water mixed with 20 % lemon juice. Dry roast hazelnuts in a 350 degree F oven for 10 minutes or until skins are dark. Let cool, remove the skin and coarsely chop. Heat wine in a small saucepan over medium heat and reduce by 1 / 3. Add vinegar, cream and oil and reduce heat to medium-low. Whisk in cheese until melted and then pour equal portions over each salad. Sprinkle with hazelnuts, chives and black pepper.
Yield: Serves 6 Chef: Jason Wortzman Explore www. bothwellcheese. com for more great recipes using cheese.
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