The slightly bitter taste of endive and radicchio makes a nice contrast with the sweetness of the pear and the sweet pungency of cambozola.
1 | Belgian endive (Witloof), julienned | 150 g | |
1 | radicchio (red chicory), julienned | 300 g | |
2 | pears, julienned | 300 g | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
1/4 cup | extra virgin olive oil | 65 mL | |
160 g | Cambozola cheese, or Gorgonzola, cut into small pieces | ||
4 tbsp | almonds [optional] | 30 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (240 g)
Amount % Daily Value |
Calories 320 |
Fat 26 g 39 % |
Saturated
7.2 g
36 % |
Cholesterol 30 mg |
Sodium 260 mg 11 % |
Carbohydrate 17 g 6 % |
Fibre 4 g 15 % |
Sugars 8 g |
Net Carbs 13 g |
Protein 9 g |
Vitamin A 62 % |
Vitamin C 22 % |
Calcium 17 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 6 |
Looks like something from a 5* restaurant and just as delicious. The mixture of both color, endive white and winer color radichio is a great combination. The addition of the gambozola cheese - which is from the blue cheese family - is the perfect match and gives a burst of flavor to each bites. For those who may not like pears, I could see that an apple would also do the trick. It was excellent.