INGREDIENTS
1
stalk Celery
1
head Endive, leaves
2 tbsp
Parsley, fresh
1
Pear, firm
3 tbsp
Pomegranate seeds
1/2 tsp
Dijon mustard
1/2 tsp
Honey
1/2 tsp
Black pepper, cracked
1/4 tsp
Sea salt
1 1/2 tsp
Champagne vinegar
2 tbsp
Olive oil, extra virgin
2 tbsp
Pistachios, roasted salted
1 oz
Blue cheese