• 2 medium heads of Endive
• 1 large Bosc Pear
• 1/2 of a shallot
• 1/3 cup pomegranate seeds
• Crumbles of Boursin dairy-free garlic & herb cheese
• 1/4 cup salted pecan pieces
• Dressing:
• 1/4 cup avocado or light olive oil
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tsp balsamic vinegar
• 1/2 tsp dried sage and rosemary
• Salt & Pepper to taste
1.
Arrange your endive leaves on a large plate, cup side facing up to hold the toppings and dressing. In between layer your sliced pears.
2.
Sprinkle your pomegranate seeds, chopped pecans, sliced shallot, and crumbled cheese.
3.
Combine all ingredients for your dressing, shake or mix well. Drizzle over top of your salad- enjoy!
4.