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Ingredients
- 1 c. clover honey
- 12 sprg fresh lavender
- 2 Tbsp. sherry vinegar
- 1 tsp Dijon mustard
- 1/2 x shallot, finely chopped
- 4 Tbsp. extra virgin olive oil Salt and pepper
- 1 x Belgian endive
- 1 sm head curly endive
- 1/2 sm head radicchio
- 2 x ripe pears
- 4 ounce Gorgonzola, crumbled
Directions
- Preheat a grill. On stove, heat honey till it reaches a simmer. Add in lavender and remove from heat. Let steep 30 min. Remove and throw away lavender. Combine 2 Tbsp. lavender honey with vinegar, mustard, shallot and extra virgin olive oil. Add in salt and pepper to taste. Wash and dry greens and tear into bite-sized pcs.
- Reserve 2 Tbsp. of vinaigrette; toss greens with the rest. Arrange salad on 4 plates.
- Cut pears in quarters and core. Brush cut sides with reserved 2 Tbsp. vinaigrette. Grill 2 min on each side. They should be hot but not mushy.
- Place 2 pear quarters atop each plate of greens. Top with 1/4 of crumbled cheese. Heat remaining lavender honey and drizzle over salads. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 913g | |
| Calories 671 | |
| Calories from Fat 299 | 45% |
| Total Fat 34.07g | 43% |
| Saturated Fat 21.44g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 1742mg | 73% |
| Potassium 2086mg | 60% |
| Total Carbs 67.48g | 18% |
| Dietary Fiber 23.8g | 79% |
| Sugars 33.13g | 22% |
| Protein 31.28g | 50% |
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