Endive, Pear and Blue Cheese Salad
Serves: 4 salads
  • 1 tablespoon Meyer lemon juice
  • ¼ teaspoon kosher salt
  • 1 teaspoon dijon mustard
  • 1 tablespoon minced shallot
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped Italian parsley
  • 4 heads of endive (red and white)
  • 1 firm but ripe pear
  • ¼ cup walnuts, roasted
  • 3 ounces crumbled blue cheese
  1. Combine the lemon juice, salt, mustard, and shallots in a bowl and mix. Slowly add olive oil, while vigorously whisking until completely blended. Whisk in the parsley and set aside.
  2. Roast the walnuts in a 300 degree oven for 12-15 minutes or until golden brown, remove and set aside.
  3. I like to peel the pears but most people leave it on. In any case, quarter it, core it and slice it into ½ inch pieces.
  4. Gently fold the pears into the dressing. Remove 8 nice outer leaves for garnishing the plates and set aside.
  5. Slice the remaining leaves into ½ inch slices discarding the core.
  6. Combine all the ingredients in a bowl, and toss. Plate your salads and garnish with two leaves on each plate.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/endive-pear-blue-cheese-salad/