Pear and Gorgonzola Salad Cups

Ingredients

• 2 large endives
• 1 pear
• gorgonzola crumbles
• 1/2 bunch flat parsley, finely chopped
• gorgonzola crumbles for topping
• sherry vinaigrette dressing (recipe below)

Sherry Vinaigrette Dressing Ingredients

• olive oil
• juice of 1/2 lemon
• sherry vinegar
• 1 tablespoon Dijon mustard
• freshly-cracked pepper to taste

Instructions

1: Remove the largest outer leaves from the endive, and set on a tray.

2: To make the dressing, whisk vinegar, olive oil (2:1 ratio, but add additional vinegar for taste), lemon juice and Dijon mustard and cracked pepper.

3: Chop pears into small bite-sized cubes, add parsley and mix in a bowl with dressing.

4: Fill each endive leave with mixture, and sprinkle gorgonzola cheese on top before serving.