Endive Salad with Pears, Blue Cheese, and Walnuts
Endive Salad
with Pears, Blue Cheese, and Walnuts
Raw Beet SaladWarm Goat Cheese SaladCitrus Salad with Ricotta SalataFall Tuscan Kale SaladKale Caesar SaladSpinach Salad + QuinoaWinter Kale SaladMillet Salad with Pickled OnionsEndive Spears with Blue CheeseArugula, Radicchio + Fennel SaladShrimp + Saffron Rice

Endive Salad

with Pears, Blue Cheese, and Walnuts


Serves 4
  • 1 small shallot, minced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 4 to 6 small endives (red and white)
  • 1 pear, thinly sliced
  • Lemon wedge
  • 2 ounces blue cheese, crumbled
  • 1/4 cup toasted walnuts, crumbled
Recipe by Anna Watson Carl


Sample step.
Read More


In a small bowl, whisk together the shallot, vinegar, and honey. Slowly pour in the olive oil, whisking constantly until emulsified. Season with salt and pepper.

Cut the tough bottoms off of each endive and separate the leaves. Squeeze the lemon juice over the pear slices to keep them from browning.

Divide the endive leaves and pear slices among four plates. Sprinkle each with blue cheese and toasted walnuts and drizzle with vinaigrette. Serve immediately.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity