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Stuffed chicory with pear, walnuts and cheese
Chicory leaves filled with pear, walnuts and blue cheese in mustard dressing.
Key recipe details
15 minprep
4servings
1.439 kcalwhole recipe
360 kcalper serving
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Vegetarian
Starter
15 to 30 minutes
Spanish
Gluten-free y 7 más Indicative dietary requirements
View full classification 24 etiquetas
Diet
Vegetarian
Necesidades alimentarias
Gluten-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
StarterAppetiser
Meal
AppetiserDinner
Preparation
No-cook
Aparatos
Casserole pot
Cocina
SpanishMediterraneanHome-style
Season
All year round
Occasion
For guestsFor parties
Nutrition
High in fibreHigh in calcium
Total time
15 to 30 minutes
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter · Appetiser
Appetiser · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- Endive 4 heads 400 g
- Pear 300 g
- Walnuts 80 g
- Blue cheese 120 g
- Dijon Mustard 10 g
- Vinegar 15 ml
- Extra virgin olive oil (EVOO) 30 ml
- Pepper 1 g
Method
-
Separate, wash and dry the large chicory leaves.
-
Dice the pear and cheese and chop the walnuts.
-
Whisk mustard, vinegar and oil, toss with the filling and spoon into the leaves. Finish with pepper.
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