Summary

Ingredients

• 1 small Head endive salad, cut into thin strips
• 1 bunch chives, cut into rolls
• 3 sprigs tarragon, roughly chopped
• 1 large pear (s)
• 50 g bacon cubes, fried without fat
• 50 g walnuts, roasted without fat, rouhly chopped

For the dessert:

• 2 cl sherry, dry
• 100 ml cream
• 4 tablespoon plain yogurt
• 1 tablespoon balsamic vinegar, white
• 1 tablespoon oil
• 1 teaspoon honey
• Pepper, from the mill
• salt

Print Recipe Pin Recipe

Instructions

1. For the dressing, whisk all the ingredients together until the sauce is creamy. Stir in the tarragon and chives.
2. Mix the endive salad well with the dressing in a bowl. Cut the pear unpeeled into cubes and mix immediately with the salad. Fold in the bacon cubes and arrange the salad on 2 plates. Scatter the walnuts on top.