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
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
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
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
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.
PEAR, ENDIVE AND WATERCRESS SALAD
Categories Salad Vegetarian Goat Cheese Pear Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 12
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.
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
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.
ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING
Provided by Anita Ravon
Categories Salad Cheese Dairy Leafy Green No-Cook Vegetarian Quick & Easy Yogurt Blue Cheese Pear Endive Bon Appétit France
Yield Serves 6
Number Of Ingredients 10
Steps:
- Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
- Mound pear salad on platter. Top with dressing, then nuts and chives.
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
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
ENDIVE, PEAR AND ROQUEFORT SALAD
This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)
Provided by Pianolady
Categories Pears
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
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.
- Enjoy!
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