Endive And Pear Salad Recipes

ENDIVE, PEAR, AND ROQUEFORT SALAD

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 3 servings

Number Of Ingredients 10

Endive, Pear, and Roquefort Salad image

Steps:

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

Ingredients

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
1 egg yolk*, at room temperature
3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

Make and share this Endive and Pear Salad With Gorgonzola Cream Dressing recipe from Food.com.

Provided by Oolala

Categories Salad Dressings

Time 13m

Yield 6 serving(s)

Number Of Ingredients 12

Endive and Pear Salad With Gorgonzola Cream Dressing image

Steps:

Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.

Ingredients

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 heads Belgian endive, large, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups gorgonzola, crumbled
salt
pepper
1/2 cup hazelnuts, toasted, husked
fresh chives, chopped

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Provided by Chuck Hughes

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Endive and Grape Salad with Pear Vinaigrette image

Steps:

For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
For the salad:
In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

Ingredients

2 cups fresh pear juice (about 4 pears)
Juice of 1/2 lemon
2 tablespoons cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 cup canola oil
Water, as necessary
Salt and freshly ground black pepper
2 teaspoons olive oil, for toasting nuts
1/4 cup pine nuts
4 endives, trimmed
2 cups red grapes, halved
2 pears, cored and julienned
1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)

ENDIVE AND PEAR SALAD

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Pear Winter Raw Endive Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 5

Endive and Pear Salad image

Steps:

In a small bowl whisk together oil, vinegar, and salt and pepper to taste. Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces. In a bowl toss greens with pear and vinaigrette.

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 firm-ripe pear (about 1/2 pound)
2 Belgian endives (about 1 pound)
1 small head chicory (curly endive; about 1/2 pound)

BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD

My best friend is on a low-carb diet. I made this for her birthday dinner and everyone (including the kids) loved it. Very easy to do.

Provided by mary winecoff

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Belgian Endive, Blue Cheese and Pear Salad image

Steps:

Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
Toss endive and blue cheese together.
Add oil and vinegar dressing.
Mix.
Arrange pear slices around the edges of a salad plate and mound salad in the center.
Season with freshly ground black pepper.

Nutrition Facts : Calories 173.7, Fat 9.9, SaturatedFat 6.3, Cholesterol 25.3, Sodium 479.9, Carbohydrate 14.9, Fiber 3.7, Sugar 8.4, Protein 8

Ingredients

2 pears, cored and thinly sliced
lemon juice
3 cups roughly chopped Belgian endive
1 cup crumbled good quality blue cheese
red wine and vinegar salad dressing (2 parts white or red wine vinegar to 1 part olive oil)
freshly grated black pepper

PEAR, ENDIVE AND WATERCRESS SALAD

Categories Salad Vegetarian Goat Cheese Pear Winter Endive Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Pear, Endive and Watercress Salad image

Steps:

Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.

Ingredients

6 ounces soft fresh goat cheese (such as Montrachet)
3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
1/2 cup white wine vinegar
1 large garlic clove
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1/2 cup walnut oil or olive oil
2 tablespoons vegetable oil
2 pears, cored, thinly sliced
4 heads Belgian endive, thinly sliced
2 bunches watercress, trimmed
2 cups walnuts, toasted

ENDIVE, PEAR, AND STILTON SALAD

Categories Cheese Dairy Fruit Leafy Green Vegetable Appetizer Brunch Roast Picnic Vegetarian Lunch Blue Cheese Pear Fall Endive Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Endive, Pear, and Stilton Salad image

Steps:

Make dressing:
Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
Make salad:
Preheat oven to 400°F. and line a baking sheet with parchment paper.
Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.

Ingredients

For dressing
1 shallot
1 whole star anise*
1/3 cup vegetable oil
3 tablespoons fresh orange juice
1 teaspoon Port
For salad
2 firm-ripe pears (preferably Bosc)
4 Belgian endives
5 ounces Stilton cheese, crumbled (about 1 cup)
Garnish: chopped fresh parsley leaves or fresh chervil sprigs
*available at specialty foods shops and some supermarkets

ENDIVE AND ASIAN PEAR SALAD

Provided by Todd Davies

Categories Salad Fruit Leafy Green Nut Side Quick & Easy Vinegar Walnut Fall Winter Asian Pear Endive Party Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Endive and Asian Pear Salad image

Steps:

Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.

Ingredients

1/2 cup coarsely chopped walnuts
1 tablespoon water
1 teaspoon sugar
Large pinch of cayenne pepper
Large pinch of coarse kosher salt
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 large bunch watercress, thick stems trimmed
2 heads of Belgian endive (preferably red), sliced crosswise
1 ripe Asian pear, halved, cored, thinly sliced

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Make and share this Endive and Grape Salad With Pear Vinaigrette recipe from Food.com.

Provided by Chuck Hughes

Categories Salad Dressings

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Endive and Grape Salad With Pear Vinaigrette image

Steps:

For the pear vinaigrette:.
Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
For the salad:.
In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
Cook's Note:.
Old Cheddar or Gouda can be substituted for the Mimolette.

Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 3, Sodium 123.4, Carbohydrate 50.8, Fiber 20.5, Sugar 25.2, Protein 8.6

Ingredients

2 cups fresh pear juice (about 4 pears)
1/2 lemon, juice of
2 tablespoons cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 cup canola oil
water, as necessary
salt & freshly ground black pepper
2 teaspoons olive oil, for toasting nuts
1/4 cup pine nuts
4 endives, trimmed
2 cups red grapes, halved
2 pears, cored and julienned
1/2 cup/ 100 g mimolette cheese, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)

ENDIVE AND PEAR SALAD

Make and share this Endive and Pear Salad recipe from Food.com.

Provided by Bev I Am

Categories Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

Endive and Pear Salad image

Steps:

In a small bowl whisk together oil, vinegar, and salt and pepper to taste.
Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces.
In a bowl toss greens with pear and vinaigrette.

Nutrition Facts : Calories 340.5, Fat 21.7, SaturatedFat 3.1, Sodium 165.2, Carbohydrate 35.4, Fiber 23, Sugar 10.2, Protein 8.7

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 firm-ripe pear (about 1/2 pound)
2 Belgian endive (about 1 pound)
1 (1/2 lb) chicory lettuce (curly endive, small head)

ENDIVE, ARUGULA AND PEAR SALAD

Make and share this Endive, Arugula and Pear Salad recipe from Food.com.

Provided by Bekah

Categories Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Endive, Arugula and Pear Salad image

Steps:

In small bowl, blend mustard and vinegar.
Slowly whisk in olive oil, salt and pepper.
Combine arugula, endive and pear.
Add dressing and toss.
ENJOY!

Nutrition Facts : Calories 349.5, Fat 21.6, SaturatedFat 3.1, Sodium 451.3, Carbohydrate 37.9, Fiber 19.6, Sugar 15, Protein 7.1

Ingredients

1 1/2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon salt
pepper
1 bunch arugula, rinsed and stems discarded
2 medium Belgian endive, trimmed and sliced thin
1 pear, peeled, cored and diced

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