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Endive and Pear Salad with Oregon Blue Cheese and Hazelnuts

This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.

Source: Martha Stewart Living, September 2002



Cook's Notes

We used Oregon Caveman Blue Cheese in this salad, but any blue-veined cheese, such as Roquefort, Stilton, or Danablu, would be just as delicious. Toasting hazelnuts in the oven is the easiest way to loosen their bitter, papery skins; it also brings out their rich, sweet flavor. We find that the mild flavor of light olive oil works best in this salad.

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