Belgian Endive Blue Cheese And Pear Salad Recipes

ENDIVE AND BLUE CHEESE SALAD

Steps:

• Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

ENDIVE, BLUE CHEESE, AND PEAR SALAD

Steps:

• Preheat the oven to 350°F (180°C).
• Place the walnuts on a rimmed baking sheet and roast until fragrant, 5 to 8 minutes. Keep careful watch as the walnuts go from not quite done to scorched quite quickly. Transfer the walnuts to a plate to cool.
• Thinly slice the pear and toss it with the lemon juice in a salad bowl. Add the walnuts, endive, and frisée. Crumble the blue cheese over the top.
• Using the back of a chef's knife, mash the garlic and coarse salt into a paste. (You can also do this with a mortar and pestle.) Add the garlic paste, mustard, and lemon juice to a bowl and whisk until combined. Whisk in the olive oil in a thin stream until the dressing thickens and emulsifies.
• Drizzle the vinaigrette over the salad and gently toss to coat. Serve immediately.

BELGIAN ENDIVE, BLUE CHEESE AND PEAR SALAD

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.

PEAR AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
• Trim the stems of the watercress and arugula. Wash and dry the leaves.
• Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

ENDIVE, PEAR, AND ROQUEFORT SALAD

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.

ENDIVE AND PEAR SALAD WITH OREGON BLUE CHEESE AND HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet, and toast in the oven until skins begin to split, about 10 minutes. Remove from oven. While still warm, rub nuts vigorously with a clean kitchen towel to remove skins. Discard skins, and return nuts to baking sheet. Return to oven, and continue toasting until they are fragrant and golden, 1 minute more. Remove from oven, and let cool completely. Coarsely chop, and set aside.
• Make the vinaigrette: Place sherry and balsamic vinegars in a small bowl, and whisk to combine. Whisk in 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisking constantly, slowly pour in olive oil and then hazelnut oil in a steady stream until mixture is thick and emulsified.
• Discard large outer leaves of endive, and separate interior leaves. Place in a large salad bowl. Quarter the pears, discarding core and seeds. Using a sharp knife, cut each quarter into 1/8-inch-thick slices, and add them to the bowl.
• Drizzle endive and pears with half the vinaigrette, and gently toss to coat. Add toasted hazelnuts, half the cheese, and the remaining vinaigrette, and toss to combine. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; gently toss again. Crumble the remaining cheese on top, and serve. Alternatively, divide salad mixture among serving plates, and crumble blue cheese on top of each.

PEAR, CHICORY & BLUE CHEESE SALAD

Steps:

• Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
• Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.