Lunch & Dinner

Endive Salad with Pears, Walnuts and Gorgonzola

3 servings

Want a delicious salad that’s a fresh, flavor-filled home run?

Look no further than this beauty, chock full of tantalizing tastes and textures sure to make any meal a special event.

Ingredients

  • 3 endive heads, sliced lengthwise and then crosswise in ½ inch slices 
  • 2-3 Tbsp chopped walnuts 
  • 2-3 Tbsp crumbled gorgonzola or other blue cheese 
  • 1 Bartlett, D’Anjou or Comice pear 
  • 3 Tbsp walnut oil 
  • 1 Tbsp sherry or balsamic vinegar 
  • 1 shallot, finely chopped 
  • 1 Tbsp Dijon mustard 
  • 1 Tbsp honey 
  • 1/8 tsp salt, plus more to taste 
  • 1/8 tsp black pepper, plus more to taste 

Directions

  1. Combine 3 Tbsp vinegar and shallot, finely chopped. Let stand 15 minutes. Whisk in Dijon mustard, honey, 1/8 tsp each salt and pepper. While whisking mixture, slowly add ¼ cup walnut oil in a steady stream until thickened. Adjust salt/pepper as needed. Makes about ½ cup. 
  2. Place chopped endive in a large bowl. Add walnuts, crumbled gorgonzola and chopped pears. Toss to combine. 
  3. Drizzle dressing over salad, toss to combine. Season with salt pepper to taste and serve immediately. 
  4. Note: You can also leave the Belgian endive as whole leaves, mix the other ingredients in a bowl with enough dressing to moisten, and spoon into leaves as an appetizer.