Endive and Macadamia Nut Pear Salad with Lemon & Shallot Vinaigrette
| Serves: | Total Time: |
|---|---|
| 2 | 10 min |
Directions
- Plate baby spinach. Chop endive, remove outer leaves, plate.
- Slice pears, coat both sides with light amber maple syrup, plate.
- Shave Gruyere cheese, plate
- Top with dried cranberries, grate macadamia nuts, top.
- To serve, finish with Cindy's Kitchen Lemon & Shallot Vinaigrette to taste.
Anastacia
Production Team Leader
Anastacia has been with Cindy's Kitchen for seven years. She enjoys cooking with her son Carlos.
Ingredients
- 2 Bartlett pears
- 1 endive, chopped
- 4 ounces baby spinach
- 2 ounces Gruyere cheese
- 1 ounce macadamia nuts, grated
- 2 ounces light amber maple syrup
- 1 ounce dried cranberries
- Cindy's Kitchen Lemon & Shallot Vinaigrette
This recipe was made using Lemon and Shallot Vinaigrette .