One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Endive-Pear-Blue Cheese Salad
– Gluten-Free & (Cow) Dairy-Free –
Did you know that Blue Cheese is gluten-free? Growing up, I was never sure. Last year, I visited the town of Roquefort (from whence any cheese named « Roquefort » hails), and I learned how they make it. It’s truly amazing (and the result is 100% gluten-free). PS It’s also made from raw sheep’s milk.
Ingredients
bed of spinach
2 endives, chopped
1 pear, cut into bite-sized chunks
30g blue cheese, crumbled
handful of pine nuts
Vinaigrette
50ml olive oil
1 Tbsp Dijon mustard
1 tsp maple syrup
sea salt TT
* For a more hearty meal, add a leg of duck « confit ».
- In a deep plate, lay out a bed of spinach.
- Sprinkle with chopped endives, pear chunks, and blue cheese.
- To make your vinaigrette, whisk oil and mustard together to obtain a smooth, homogenous texture. Add maple syrup and salt and whisk some more.
- Garnish with pine nuts and sprinkle with vinaigrette.
- Lay duck leg on top, if using, and enjoy!
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »