Endive, Pear and Blue Cheese Salad

This recipe came from a older magazine clipping.  It is a healthy salad and really easy to make.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1/4 cup walnuts, halved (we left these out)
1 slice of rye bread, cubed (we used whole wheat bread)
1 small clove garlic, chopped
1 tsp olive oil
3 assorted firm-ripe pears, such as Bosc, Anjou, or Barlett
1 Tbsp lemon juice, divided
1/2 cup low-fat buttermilk
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 ounces crumbled blue cheese
1 1/4 lbs endive, trimmed and cut crosswise into 1/2-inch thick slices

Directions:
1.  Preheat oven to 400F.  On a small baking sheet, combine walnuts, bread cubes, rosemary, garlic, and olive oil; toss well.  Toast until fragrant (5-6 minutes); let cool.
2.  Halve, core, and slice pears.  In a small bowl, combine pear slices and 1 tsp lemon juice; toss well.
3.  In another small bowl, combine remaining 2 tsps lemon juice, buttermilk, Worcestershire, pepper, and half of blue cheese.
4.  Arrange endive on plate or platter with pears.  Sprinkle with remaining cheese and walnut mixture; drizzle with dressing.

Jason and Beth's Rating: 5/10

Nutrition:
235 calories
10g fat (3g saturated)
12mg cholesterol
318mg sodium
8g protein
32g carbohydrates
9g fiber
16g sugar