Blue Cheese Endive Salad with Mango and Mizunara Cask Cognac Preserve Recipe


8 medium Endives
1⁄2 Pear, cut in half
2 teaspoons lemon juice
1⁄4 cup Pecans, finely chopped
1⁄2 cup sugar
1 ounce Blue Cheese

1/2 cup Sour cream or Greek yogurt
1⁄4 cup Akaka Falls Farm Mango Mizunara Cognac Preserve
1/3 cup Mayonnaise
1-2 tablespoon Milk
1 clove Garlic, finely minced
2 teaspoons Dijon mustard
3 ounces Blue cheese, crumbled
1/4 teaspoon Black pepper
1/4 teaspoon Salt, or to taste


Trim the tough end off of the endive and then cut it into quarters
lengthwise and arrange on your serving platter.
In a small bowl toss the lemon juice and pear together. This will keep
the fruit from turning brown.
To caramelize the pear, just melt the sugar in a pan with 2 tbsp of water
until it caramelizes add the pear 1 minute on each side (approx.)
Drizzle the blue cheese dressing over the endive and then top with the
pear, pecans, and crumbled blue cheese.
Serve immediately.
Combine all ingredients in a bowl and whisk together.

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the
art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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