Endive, Gorgonzola and pear salad

Method

1. Cut the bases off each head of endive so that the leaves come away easily. Trim the bottom sides of each leaf diagonally so they end with a point. Thinly slice the trimmings.

2. For the vinaigrette: whisk all the ingredients together.

3. Put the whole endive leaves in a bowl, season and toss with the some of the vinaigrette.

4. Put the sliced leaves in another bowl, season and toss with remaining dressing.

5. Drizzle the mayonnaise on plates in a zig-zag pattern. Arrange some sliced endive in the centre, then lay two yellow leaves on top. Put some more sliced endive on top and lay the red leaves in the opposite direction to the yellow leaves. Finish with the rest of the sliced endive.

6. Drizzle some mayonnaise over the top and follow with slices of pear and Gorgonzola. Serve immediately.

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Ingredients

2 heads yellow endive, (chicory)
2 heads red endive, (chicory)
3 tbsp mayonnaise
1 ripe Pears, such as Comice, peeled, cored and sliced on a mandolin
200g Gorgonzola cheese, sliced

For the vinaigrette

6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp water
1 pinch Salt

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