Endive and Pear Salad
Endive and Pear Salad is a fresh, crisp combo that pairs slightly bitter endive leaves with sweet, juicy pear slices. It’s a simple, light dish that feels both elegant and…
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Endive and Pear Salad is a fresh, crisp combo that pairs slightly bitter endive leaves with sweet, juicy pear slices. It’s a simple, light dish that feels both elegant and down-to-earth at the same time. The crunch from the endive mixed with the soft, mellow pear makes every bite interesting and tasty.
I love making this salad when I want something quick but still feel like I’m treating myself. Adding a handful of toasted nuts or some tangy cheese like blue or goat cheese gives it a little extra punch, and I always think a drizzle of honey mustard dressing brings everything together perfectly. It’s a salad that’s super easy to toss together but still impresses people.
Whenever I serve this salad, I usually put it out as a starter or alongside a simple roasted chicken. It brightens the whole meal and adds a fresh note that balances out richer dishes. I find that the textures and flavors keep people coming back for more, making it a go-to recipe in my kitchen during the pear season.
Key Ingredients & Substitutions
Belgian Endive: This slightly bitter leaf vegetable adds a nice crunch. If you can find both yellow and red varieties, use a mix for color and flavor contrast. If unavailable, Romaine or radicchio can work as a replacement.
Pear: Use ripe but firm pears like Bartlett or Anjou for sweetness and a crisp texture. If you don’t have pears, apples are an excellent swap that keeps the freshness and sweetness.
Walnuts: Toasted walnuts add crunch and a nutty flavor. Pecans or almonds can be used if you prefer or need a different nut option.
Blue Cheese: This cheese brings creaminess and sharpness to the salad. If you’re not a fan or need a milder option, try goat cheese or feta.
Dressing: The honey-Dijon vinaigrette is simple and bright. If you prefer, swap honey for maple syrup or agave for a vegan option, and choose apple cider vinegar instead of white wine vinegar for a softer taste.
How to Keep Endive Crisp and Pears Fresh? Tips for Preparing Ingredients
Endive can wilt quickly, so handle it carefully and keep it chilled until serving. Trim the base cleanly and slice lengthwise to showcase its texture.
- Wash and dry endive leaves gently; moisture speeds wilting.
- Slice pears just before assembling the salad to prevent browning.
- If prepping ahead, toss pear slices in a little lemon juice to keep them fresh-looking.
- Toast walnuts for a few minutes in a dry pan; it boosts their flavor and crunch.
- Mix the dressing last-minute to keep the salad crisp and fresh.
Equipment You’ll Need
- Sharp chef’s knife – essential for slicing pears and trimming endive cleanly without bruising.
- Cutting board – a sturdy surface to safely cut fruits and vegetables.
- Mixing bowl – handy for whisking the dressing ingredients together smoothly.
- Salad serving plate or bowl – a wide plate works well to arrange the endive and pear slices attractively.
- Small skillet – for toasting walnuts quickly and evenly to bring out their flavor.
Flavor Variations & Add-Ins
- Swap blue cheese for crumbled goat cheese if you prefer a milder, tangy flavor that melts nicely into the salad.
- Add thinly sliced fennel for an extra layer of crunch and a subtle licorice note.
- Include cooked, sliced chicken breast or toasted chickpeas to make the salad more filling and protein-rich.
- Try a sprinkle of pomegranate seeds for a burst of sweetness and a pop of color.
How to Make Endive and Pear Salad?
Ingredients You’ll Need:
For the Salad:
- 2 heads of Belgian endive, trimmed and halved lengthwise (mix pale yellow and red if possible)
- 1 ripe pear, cored and cut into thin wedges
- 1/4 cup walnuts, toasted
- 1/4 cup blue cheese, crumbled or cut into small cubes
- 1/4 cup radishes, thinly sliced
- 2 cups mixed greens (such as frisée, arugula, or baby lettuce)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or champagne vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10-15 minutes total to prepare. Most of the time goes to washing and slicing the ingredients, plus a few minutes to toast walnuts and whisk up the dressing. It’s a quick recipe that’s perfect for a fresh, tasty meal or appetizer.
Step-by-Step Instructions:
1. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper until the dressing is smooth and well combined. Set this aside for now.
2. Prepare the Salad Base:
On a large plate or in a salad bowl, arrange the mixed greens as your base layer. This gives a nice bed for the other ingredients.
3. Add Endive and Pears:
Fan out the halved endive leaves over the greens for a pretty presentation. Then, alternate placing the pear wedges among the endive pieces. The colors and shapes should create an inviting look.
4. Top with Radishes, Walnuts, and Cheese:
Sprinkle the thinly sliced radishes and toasted walnuts all over the salad. Add the blue cheese cubes evenly to add creamy, tangy bites in every forkful.
5. Dress and Serve:
Just before serving, drizzle the dressing lightly over the salad. Toss gently if desired, or leave arranged for a beautiful presentation. Serve immediately to enjoy the crisp, fresh flavors.
Can I Substitute the Blue Cheese?
Absolutely! If you prefer a milder flavor, try goat cheese or feta instead. Both add creaminess without overpowering the salad’s delicate balance.
How Can I Keep Pear Slices From Browning?
To prevent browning, toss the pear wedges lightly in lemon juice before adding them to the salad. This keeps them looking fresh and appetizing.
Can I Make the Dressing Ahead of Time?
Yes! The honey-Dijon dressing can be prepared up to 2 days in advance. Store it in an airtight container in the fridge and whisk again before using.
What’s the Best Way to Store Leftover Salad?
Store leftovers separately from the dressing in an airtight container in the fridge for up to 1 day. Add dressing just before serving again to keep the salad crisp.
