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crisp pale endive leaves arranged like boats topped with pear slices, blue cheese crumbles, and toasted walnuts in a wide horizontal shot, on a white platter on a festive table, natural light, shallow depth of field, landscape orientation

Endive Pear and Blue Cheese Salad

Endive leaves coated in honey vinaigrette and topped with crunchy toasted walnuts, sweet pear, and sharp blue cheese.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 heads endive leaves separated
  • 2 whole pears thinly sliced
  • 1/2 cup blue cheese crumbled
  • 1/2 cup walnuts toasted
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/2 tsp salt

Method
 

  1. Arrange the endive leaves on a serving platter like little boats.
  2. Tuck the sliced pears into the leaves and scatter with blue cheese and toasted walnuts.
  3. Whisk together the olive oil, white wine vinegar, honey, and salt.
  4. Drizzle the dressing over the endive and pears.
  5. Serve right away while the endive is crisp.

Notes

Slice the pears just before serving so they don't brown.