Endive, Blue Cheese, and Pear Salad
Endive, blue cheese, and pear salad is an easy and elegant salad that you'll find yourself making again and again. Crispy greens, earthy walnuts, creamy blue cheese, and a flavor-packed vinaigrette guarantees that you'll love it.
Ingredients
For the salad
- 1 cup walnuts
- One (5-oz) Corella, Williams or Bartlett pear
- 1 tablespoon lemon juice
- 2 Belgian endive (yellow or red variety), leaves separated
- 1/4 head frisée, torn into pieces
- 7 ounces Roquefort, Gorgonzola, or other blue cheese
For the vinaigrette
- 1 medium garlic clove, crushed and peeled
- 1/2 teaspoon coarse sea salt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup olive oil
Instructions
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.
Nutrition
Serving: 1portion | Calories: 521kcal | Carbohydrates: 13g | Protein: 16g | Fat: 47g | Saturated Fat: 13g | Monounsaturated Fat: 16g | Cholesterol: 37mg | Sodium: 883mg | Fiber: 5g | Sugar: 5g