Endive Pear Salad

Here is a beautiful winter holiday salad that not only looks beautiful on your holiday table, but so easy to make. Endive is a beautiful elegant leafy vegetable from the chicory family. It is a winter vegetable, slightly bitter, crisp and pairs beautifully with fruits like pears, apples, persimmon, pomegranate and a robust cheese. All there is to do is separate each petal and whip the salad dressing. In addition to the leavers and salad dressing we ill need a few radish slices for crunch, toasted hazelnuts, pear slices, morsels of gorgonzola cheese scattered around and finally a light coating of the most beautiful tangy pear+ creme fraiche dressing.

Endive is a leafy green from the chicory family that has a crisp, nutty and mild bitter flavor which pairs well with the creaminess of the gorgonzola cheese. The stylish leaves have a very fancy appeal to them that make for a beautiful plating.

How to Make Endive Salad

1. Make the vinaigrette. In the jar of a food processor or blender combine the creme fraiche, pear, olive oil, mustard, pear vinegar or lemon juice, honey and salt. Blend until smooth.
2. Assemble the salad.  Place the endive petals, radish slices, and sliced pears on a pretty platter or plate. Drizzle with the dressing lightly. Sprinkle the toasted hazelnuts, gorgonzola, chives, and serve.

Endive Pear Salad

Meera

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Print Recipe

Prep Time 20 minutes mins

Course Salad

Cuisine French

Servings 6

Ingredients

  

1x2x3x

• 6-7 pieces Belgian Endive leaves separated
• 4-5 oz gorgonzola or any blue cheese you prefer
• 4-5 radish, sliced
• 2 medium ripe but firm Pears, cored and sliced we love Bosc other favorite are red, or regular
• ¾ cup hazelnuts, toasted
• 2 tbsp chopped tarragon, green onions or chives

Pear Vinaigrette

• ½ pear, cored and chopped
• ⅓ cup creme fraiche
• 2 tbsp pear vinegar or lemon juice
• 1 tbsp dijon mustard
• 1 tsp honey
• ½ tsp sea salt
• ½ tsp black pepper

Instructions

 

Pear Vinaigrette

• Blend all the ingredients into a creamy dressing. Taste and adjust the salt, pepper, vinegar if needed.

Assemble

• On a platter arrange the endive leaves, radish slices and sliced pears. Drizzle with the dressing. Garnish with the gorgonzola, chopped, toasted hazelnuts.

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