Pear Endive Chevre Salad
Elevate your salad game with this stunning Pear Endive Chevre Salad—a harmonious blend of crisp endive leaves, sweet ripe pears, tangy chevre (goat cheese), and toasted walnuts. Perfectly balanced with a peppery kick from fresh arugula and tied together by a golden honey-mustard vinaigrette, this sophisticated creation is as flavorful as it is visually appealing. Quick and easy to prepare in just 15 minutes, this no-cook recipe is ideal for entertaining or enjoying as a light appetizer or side dish. Highlighting seasonal ingredients and vibrant textures, this refreshing salad brings elegance to your table while showcasing the perfect pairing of sweet, tangy, and savory notes. Try it today for a wholesome, gourmet experience!
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Recipe Information
Ingredients
- 3 heads Endives
- 2 Ripe pears (preferably Bosc or Anjou)
- 100 grams Chevre (goat cheese)
- 50 grams Walnuts
- 50 grams Arugula
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Apple cider vinegar
- 1.5 teaspoons Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 teaspoon Fresh lemon juice
Instructions
Cut the ends off the endives and separate the leaves. Rinse them gently under cold water and pat dry with a clean kitchen towel. Arrange them in a serving bowl or platter.
Wash the pears thoroughly and cut them into thin slices. If desired, remove the core using a paring knife. Drizzle the sliced pears with fresh lemon juice to prevent browning.
Crumble the chevre (goat cheese) into small pieces and set aside.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and let cool slightly.
In a small mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to create the vinaigrette. Taste and adjust seasoning if necessary.
Add arugula on top of the arranged endive leaves. Scatter the pear slices evenly over the salad, followed by the crumbled chevre and toasted walnuts.
Drizzle the honey-mustard vinaigrette over the salad just before serving. Toss gently if desired, or serve the salad layered as is.
Serve immediately as a light appetizer or side dish.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 465 mg | 10% | |
*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.
