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Endive Salad with Pear and Gorgonzola

Oct 07, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This simple yet flavorful salad only takes 12 minutes to put together. Endive leaves present beautifully with thinly sliced pears and Gorgonzola crumbles. I added frisée for a little more bulk. The dressing is tangy blend of walnut oil, sherry vinegar, Dijon mustard, sugar, salt, and pepper. My absolute favorite walnut oil is a premium roasted walnut oil from Season's Olive Oil and Vinegar Taproom. Substitute extra-virgin olive oil for walnut oil if necessary.

Ingredients – Serves 4
  • 1 ½ tablespoons walnut oil
  • 1 ½ teaspoons sherry vinegar
  • ¼ teaspoon Dijon mustard
  • 1/8 teaspoon sugar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 3 heads Belgian endive, trimmed, halved, and leaves separated
  • 1 firm ripe red Bartlett pear, cored and thinly sliced
  • 1 ounce Gorgonzola cheese, crumbled (about ¼ cup)

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Arrange endive and pear on 4 salad plates. Drizzle with vinaigrette; top with Gorgonzola.

“Endive Salad with Pear and Gorgonzola.” Cooking Light: Dinner Tonight. Time Inc. Lifestyle Group. 2015. Print.

Rhea Torreon
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