Endive Salad with Pear, Gorgonzola, and Hearts of Palm*

Endive spears are such a COOL way to present a salad, dip, or spread. I LOVE 'em!!
(serves 4)

1&1/2 T. walnut oil
1&1/2 t. sherry vinegar
1/4 t. Dijon mustard
1/8 t. Sugar in the Raw*
1/8 t. kosher salt
1/8 t. freshly ground* black pepper
3 heads Belgian endive white and red*, trimmed, halved, and leaves separated
1 firm ripe red Bartlett pear cored and thinly sliced
1 oz. Gorgonzola cheese, crumbled (about 1/4 cup)
1 stalk of jarred hearts of palm*, sliced into rings

Combine first 6 ingredients in a small bowl, stirring with a whisk. Arrange endive, pear, and hearts of palm on 4 chilled* salad plates. Drizzle with vinaigrette; sprinkle with Gorgonzola. Serve with a warm loaf of sliced* garlic bread* and soft Kerrygold* butter.

"Worrying does not take away tomorrow's troubles. It takes away today's peace."

Love,

MM