Salad with endive, pears and cream Tuma cheese

For four people:

  • 400 g cream Tuma cheese
  • 150 g Blanched almonds
  • 2 heads of endive
  • 4 pears
  • juice of 1 orange
  • juice of 1 / 2 lemon
  • extra virgin olive oil
  • Salt and pepper


Peel and wash carefully the endive and cut it into strips.

Peel the pears and cut into julienne strips after removing the core. Put them together with the indivia in a large bowl and pour the lemon juice. Let stand for 5 minutes.

Add tuma cheese cut into cubes and toasted almonds. Garnish with orange juice, extra virgin olive oil, salt and pepper and serve immediately.

Ad lib, you can accompany the salad with toasted bread.