Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage

Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage is Pour 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage using 13 ingredients and 6 steps. Here is how you can achieve that.

🌿Tous au Vert ! Et si, après ces agapes festives de fin d’année qui ont précédé la dégustation de galettes et de couronnes en tout genre, je vous proposais une belle salade #healthy, colorée composée d’un mélange gourmand.

Ingredients and spices that need to be Take to make Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage:

1. 1 CS d’huile d’olive
2. 1 tranche de pain un peu rassis (pain au sarrasin pour moi)
3. 2 petites endives
4. 50 g bleu de Sassenage
5. 1 poire ferme
6. 1/2 oignon de Roscoff
7. Quelques cerneaux de noix
8. Quelques grains de grenade
9. Pour la sauce
10. 3 CS d’huile d’olive
11. 2 CS crème liquide
12. 1 CS moutarde à l’ancienne
13. Sel &Poivre

Instructions to make to make Salade d'endive, poire, oignon de Roscoff et noix au bleu de Sassenage

1. Couper la tranche de pain en mini dés
2. Dans une poêle à fond épais, faire chauffer l’huile pendant quelques minutes avant d’y faire dorer les dés de pain dur, réserver
3. Oter les feuilles extérieures des endives, enlever le trognon puis les couper en 2 dans l’épaisseur avant de ciseler chaque moitié en fines tranches
4. Emincer finement l’oignon en 1/2 rondelle, détailler le fromage en petits morceaux, couper la poire en fines tranches
5. Fouetter l’huile avec la moutarde et la crème, saler et poivrer, réserver
6. Déposer équitablement les ingrédients dans les assiettes de votre choix, verser la sauce, déposer les tranches de poire, parsemer les grains de grenade

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