Chicory salad with pear and gorgonzola cheese

Ingredients:

• 1 head of Belgian endive (chicory), base cut off and leaves separated
• 1 head of cabbage romaine lettuce, tear the leaves by hand
• 1 pear
• 60 gr. Gorgonzola cheese, crumbled
• 1/4 cup chopped walnuts
• Freshly ground pepper
• 2 tbsp. l. raspberry jam
• 2 tbsp. balsamic vinegar

Preparation:

1. Arrange chicory leaves around the edges of a large platter. Top with romaine lettuce leaves.
2. Slice the pear thinly and distribute it throughout the dish. Sprinkle with Gorgonzola cheese and walnuts. Season the salad with salt and pepper.
3. Prepare the salad dressing: In a small plastic bowl, combine the jam and balsamic vinegar. Microwave for a few seconds. Whisk until combined. Add the mixture to the salad.