Ingredients
- For the salad
- 3 endives
- 2 small pears
- 3 figs
- 80 g blue cheese
- 50 g walnuts
- A couple of corn salad leavesÂ
- 10 g pomegranate seedsÂ
- For the sauce
- 1 tsp honeyÂ
- 3 tbsp sunflower oil
- 2 tbsp balsamic vinegar
Instructions
- Trim ends of endives and slice them lengthwise. Cut the pears into small slices. Halve the figs. Halve the pomegranate and extract a couple of seeds.Â
- Prepare the sauce : mix honey,oil and vinegar in a small recipient until combined.Â
- In a large bowl, gently mix the endives, pears, figs and pomegranate. Add the sauce and toss.
- Finally, add the blue cheese, walnuts and the corn salad.
Recipe & picture: Paula Soryano
