Gluten-Free, Vegan, Serves 6
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp White Wine Vinegar
- 1/2 tsp Dijon Mustard
- 2 Tbsp Olive Oil
- 1/4 tsp Stevia Monk Fruit Sugar
- 1 Small Shallot minced
- 1/8 tsp Sea Salt
- Fresh ground black pepper to taste
Nuts:
- 2 Tbsp Vegan butter
- 1 Cup Walnuts chopped
- 1/2 tsp Stevia Monk Fruit Sugar
Salad:
- 2 large Belgian Endive
- 3 medium Pears
- 1/2 cup Vegan Blue Cheese
- 2 Tbsp chopped tarragon
- Salt and pepper to taste
Directions:
In a small bowl combine all ingredients for the dressing and mix until completely combined. Next, in a small saucepan melt butter over medium-high heat. Add in the walnuts and sugar, stirring until golden brown. Once done transfer to a small bowl to cool. To prepare salad cut endives into thin half-rings. Cube pears (great with apples too) and assemble salad as follows endives, pears, nuts, blue cheese, tarragon, and dressing. Give the salad a light toss and serve.