Endive, Blue Cheese, and Pear Salad

Endive, blue cheese, and pear salad is a simple lunch or side salad made with everyday ingredients that come together in minutes for an easy and elegant salad.

A white plate topped with endive, blue cheese, pears, and walnuts

Endive, blue cheese, and pear salad is an elegant and easy approach to eating healthfully without having it seem like penance. Quite the contrary. The melding of sweet and savory and salty and slightly tangy will have everyone complimenting you and clamoring for more.–Renee Schettler Rossi

Endive, Blue Cheese, Pear Salad

  • Quick Glance
  • Quick Glance
  • 20 M
  • 20 M
  • Serves 4
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  • For the salad
  • For the vinaigrette


Make the salad

Preheat the oven to 350°F (180°C).

Place the walnuts on a rimmed baking sheet and roast until fragrant, 5 to 8 minutes. Keep careful watch as the walnuts go from not quite done to scorched quite quickly. Transfer the walnuts to a plate to cool.

Thinly slice the pear and toss it with the lemon juice in a salad bowl. Add the walnuts, endive, and frisée. Crumble the blue cheese over the top.

Make the vinaigrette

Using the back of a chef’s knife, mash the garlic and coarse salt into a paste. (You can also do this with a mortar and pestle.) Add the garlic paste, mustard, and lemon juice to a bowl and whisk until combined. Whisk in the olive oil in a thin stream until the dressing thickens and emulsifies.

Assemble the salad

Drizzle the vinaigrette over the salad and gently toss to coat. Serve immediately.

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Recipe Testers' Reviews

Full of familiar flavor combinations, this endive, blue cheese, and pear salad is an easy win. Blue cheese and pears match well together and provide a nice sweet to contrast to the slight bitterness of the endive and frisée. The walnuts add a crunch, but the real star is the dressing. The bite of the garlic and lightness of the dressing just ties the whole salad together. I used Gorgonzola dolce because I love the softness and sweetness of this cheese with pears and walnuts.

This elegant recipe had all the elements that I think make up a perfect salad: a mixture of tasty greens, a tangy dressing, sweet fruit, creamy cheese, and the buttery crunch of nuts. Salads designed around those taste and textures, to me, are always a hit. And keeping those elements in mind when designing a menu make the possibilities for salad combinations endless! If it's summer, use fresh berries, check to see what cheese you have in the fridge, what nuts are in the pantry, so-on-and-so forth. But back to the recipe at hand! I used a combination of yellow endive and curly endive for the greens. I had some crumbled Gorgonzola in the fridge and walnuts in the pantry and the pear variety I used was a ripe, yellow Bartlett. I actually did not whisk in the oil as said; I put everything in a Mason jar and shook it until it emulsified, which took about 30 seconds. Overall, a lovely salad that I think would be wonderful with some radicchio as well--and if you couldn't find ripe pears, I could see the elements working well with dried figs swapped in instead.

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