Endive Pear Salad Bites With Maple Vinaigrette Recipes

ENDIVE, PEAR, AND ROQUEFORT SALAD

Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

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 teaspoon 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

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

Endive and Pear Salad image

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

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)

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.

ENDIVE PEAR SALAD BITES WITH MAPLE VINAIGRETTE

Endive Pear Salad Bites With Maple Vinaigrette image

This is a lovely alternative to a traditional appetizer. It can be passed or served as a salad course. Makes an excellent starter for Thanksgiving or an elegant fall dinner party.

Provided by Fitmommy

Categories Vinaigrette Dressing

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup olive oil
⅓ cup cider vinegar
¼ cup maple syrup
1 tablespoon spicy brown mustard
1 head Belgian endive separated into leaves
1 Bartlett pear, cored and diced
¼ cup candied walnuts
¼ cup crumbled Gorgonzola cheese
salt and pepper to taste
1 green onion, sliced

Steps:

Combine the olive oil, vinegar, maple syrup, and mustard together in a blender; blend until smooth.n
Arrange the endive on a serving platter with the rounded side down so that the leaves act as little bowls. Fill the endive with the diced pear, walnuts, and Gorgonzola cheese. Be careful to not overfill if you want to pass these. Carefully drizzle the dressing over the filling. Season with salt and pepper. Garnish with green onion to serve.n

Nutrition Facts : Calories 663.8 calories, Carbohydrate 26.3 g, Cholesterol 11.2 mg, Fat 61.6 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 9.8 g, Sodium 188 mg, Sugar 17.3 g

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