Tag: Pino Posterero

Organic Greens, Endive and Pear Salad with Crumbled Stilton

I was recently taken out for dinner to La Cigale French Bistro where a friend ordered a starter of endive salad with walnuts and crumbled blue cheese that tasted divine.  Unfortunately for this friend three of us dove into his plate & attacked the salad….then decided to order one for ourselves.

Did not ask for the recipe but I do know that….

Cioppino’s Mediterranean Grill has had a very similar salad on the menu since it opened in 1999.

My birthday dinner there a few years back was very memorable and owner/chef Pino Posterero made a visit to our table to check on our meal.  He says the secret to the success of this salad is in the vinaigrette which is simple to make, yet has a complex flavour.

Recipe:

120g (4 oz) Organic Salad Greens (including watercress or arugula)

16 leaves of Belgian Endive

1 ripe Bosc pear, skin on, cored and thinly sliced (ideally)

60 ml (2 oz) lemon shallot honey vinaigrette (see recipe blow)

Crumbled Stilton (preferably) or blue cheese (about 2-3 oz) or 80g.

Crumbled walnuts (this is not part of original recipe) but I think it would be a nice addition.

In a mixing bowl, combine salad greens, Belgian endive and pear.  Add vinaigrette and toss lightly.  To serve, divide the salad among four plates and sprinkle Stilton (& optional walnuts) on top.

Lemon Shallot Honey Vinaigrette

 150 ml (1/4 cup) fresh lemon juice

90 ml (5 ½ Tbsp) honey

50 ml (3 Tbsp) white wine vinegar

50 ml (3 Tbsp) Dijon mustard

50 g (2 oz) chopped shallots

80 ml (6 Tbsp) extra-virgin olive oil

pinch of sea salt, pepper

In a mixing bowl, combine lemon juice, honey, white wine vinegar, Dijon mustard and shallots.  Whisk in olive oil gradually until well emulsified.  Season with salt and pepper.

It will keep refrigerated in an airtight container or glass jar for up to one week.

Makes 500 ml.  Makes 4 servings.  This would make a beautiful side to fish, pasta or almost any dish.