arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

T &A Artisan Lettuce & Endive with Pears, Walnuts & Blue Cheese

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1/8 cup sugar

1/8 cup water

1 teaspoon honey

1/8 teaspoon salt (optional)

1/2 cup walnuts

2 Tablespoons White Wine Vinegar

2 teaspoons honey

4 Tablespoons Extra Virgin Olive Oil

1 Tablespoon finely chopped tarragon

Sea salt and black pepper

2 heads T&A Artisan Lettuce, torn

1 Belgian endive

1 pear, thinly sliced

1/4 cup crumbled blue cheese

Adapted From:

A classic fall salad. Pair with roast pork or chicken with smashed potatoes and a fruity dessert.

Preheat oven to 300ºF.

Combine sugar, water, honey and salt in a small saucepan over low heat for 1-2 minutes or until syrup is slightly thick. Toss walnuts in syrup until thoroughly coated. Place on clean pan and bake for 12-15 minutes, stirring on occasion until candied. Let cool before using. Whisk together vinegar, honey and oils. Add tarragon and season to taste with salt and pepper. Place the lettuce and endive leaves in a bowl with the pears and walnuts and toss with vinaigrette. Divide between plates and sprinkle cheese on each salad.