Angels Tears off dry wine is an easy drinking semi sweet wine which can be enjoyed either on its own or with something slightly spicy but when paired with our “La salade de chicorée et de fromage bleu” it is simply angelic.

The crisp bitterness of the Belgian endive and the walnuts are off-set by the sweetness of the wine. When the blue cheese is added to the dish it lifts the whole salad and goes really well with the wine.

Ingredients:
4 Heads of Chicory (Belgian endive) remove the bottom of the heads and peal away the leaves
20 Walnuts
20g Sugar Pear, quartered and sliced thin
50ml French style vinaigrette
½ Red Onion diced fine
20g Finely chopped chives
100g Good Blue cheese, broken into small chunks
100g Mayonnaise, thinned down with a little water
8 White leaves of Celery

Method:
Caramelise the sugar in a pan and toss in the walnuts- lightly coating them. Tip out the walnuts onto a cold surface and allow to cool, break into large pieces.

Toss the endive, pears, walnuts and onions in the French vinaigrette and arrange in the centre of the plate. Combine the mayonnaise and the blue cheese to make a dressing and drizzle this around and over the leaves. Sprinkle the chives over the salad and garnish with white celery leaves. Serve immediately with the Angels Tears White - off dry wine.
Serves 4
Designed by Peter Tempelhoff – Executive Chef @ Grande Provence