Endive and Pear Salad
Elevate your salad game with this crisp and flavorful Endive and Pear Salad—a perfect blend of sweet, tangy, and savory flavors! Featuring the delicate crunch of Belgian endive, juicy slices of ripe pears, and the creamy richness of crumbled blue cheese, this elegant salad is further enhanced by the warm nuttiness of toasted walnuts. Tossed in a zesty homemade vinaigrette made with lemon juice, Dijon mustard, and a touch of honey, every bite delivers a harmonious balance of textures and tastes. Ready in just 15 minutes, it's an effortless yet impressive centerpiece for dinner parties, holiday gatherings, or a light lunch. Garnish with fresh parsley for a vibrant pop of color, and serve this dazzling dish as a sophisticated side or on its own.
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Recipe Information
Ingredients
- 3 heads Belgian endive
- 2 pieces Ripe pear (such as Bartlett or Anjou)
- 0.5 cups Blue cheese, crumbled
- 0.5 cups Walnuts, toasted and roughly chopped
- 1 tablespoon Lemon juice
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.25 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 tablespoon Fresh parsley, finely chopped (optional)
Instructions
Separate and wash the Belgian endive leaves. Pat them dry with a clean kitchen towel or paper towels, then roughly chop them into bite-sized pieces. Place the endive pieces in a large salad bowl.
Slice the pears in half and remove the core. Slice each half into thin wedges. If desired, you can leave the skin on for extra color and texture. Add the pear slices to the salad bowl.
In a small, dry skillet over medium heat, toast the walnuts for 3–5 minutes until they are fragrant and lightly browned. Remove from heat and allow to cool slightly. Add the toasted walnuts to the salad bowl.
Crumble the blue cheese and sprinkle it over the salad mixture.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to create a vinaigrette. Taste and adjust the seasoning if needed.
Drizzle the vinaigrette over the salad. Gently toss everything together to ensure even coating.
If desired, garnish with fresh parsley for a pop of color and added flavor.
Divide the salad onto individual plates or serve in the salad bowl. Enjoy immediately!
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 43.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 782 mg | 60% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
