Recipe: Curly Endive, Clemson Blue Cheese, Bacon and Pear Salad

Curly Endive, Clemson Blue Cheese, Bacon and Pear Salad
Serves 4 with dinner.

This salad makes a lovely light meal for two when combined with a nice crusty baguette.

5 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons fresh lemon juice*
1 ripe pear, preferably Bartlett or Bosc, quartered, cored and cut into 1/2 inch pieces
1 head curly endive, washed and torn into pieces**
2 oz. Clemson blue cheese
4 slices of bacon
1/4 cup walnuts, toasted (optional)***
salt and pepper to taste
Dried fruit such as dried cranberries, cherries or dates would be a nice addition to the salad.

Toast walnuts in dry skillet stirring constantly until toasted; do not allow to burn. Remove walnuts to plate to cool; fry bacon until crisp and transfer to paper towels to drain.

Whisk together oil, lemon juice, salt and pepper to taste in large bowl. Add endive, Clemson blue cheese, pears and walnuts. Toss to coat. Crumble bacon over salad and serve.

*Bottled lemon juice, sherry, rice or white wine vinegar may be substituted for fresh lemon juice.

**Other salad greens may be mixed with or substituted for the curly endive.

***Walnuts may be toasted in a 400 degree oven for 10 to 15 minutes. Pecans, pine nuts, almonds or hazelnuts may be substituted for the walnuts.

Source: Clemson University Cooperative Extension Service
From Amy Nichols, Main Events Catering, Clemson, SC