Best Endive And Pear Salad Recipes

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

Steps:

• Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
• In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

ENDIVE, PEAR, AND STILTON SALAD

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 RADICCHIO SALAD WITH CARAMELIZED PEAR

Steps:

• Peel the pears, cut them in half and trim to remove the seeds. Reserve one uncooked pear to finish the salad, and roast the remaining two. Preheat oven to 400 degrees Fahrenheit. Place the two pears cut side down on a baking sheet lined with parchment paper. Drizzle pears with olive oil, honey and allspice and top with a small pat of butter. Cover with aluminum foil and bake for 20 minutes. Set aside.
• Make the blue cheese fritters. Combine cheese and butter in a mixing bowl until soft and fully incorporated. Add Worcestershire sauce and salt and pepper to taste. Form into small balls and refrigerate for 15 minutes, or until firm. Once firm, roll the balls between your palms to obtain a perfectly round shape. Dredge balls in flour, then beaten egg, then bread crumbs. The uncooked fritters can be reserved in the refrigerator until ready to fry. To fry, heat enough oil to cover the fritters in a fryer to 375 degrees. Add fritters to the pan and fry until golden brown.
• Make the walnut dressing. Toast walnuts in sauté pan for five minutes. Allow to cool, then chop. In a separate bowl, combine honey and ice wine vinegar and mix well. Add minced shallot and walnut oil. Mix with chopped walnuts and salt and pepper to taste.
• Make the salad. Cut radicchio in half and drizzle with olive oil and season with salt and pepper. Cook on hot grill for a couple of minutes on each side. Slice washed and dried endive into long strips.
• To assemble the salad, lay roasted radicchio on large plate. Season endive with walnut dressing and arrange around the radicchio. Top with roasted pear and freshly fried fritters. Finish with raw pear shavings.

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.
• Enjoy!

PEAR, ENDIVE AND WATERCRESS SALAD

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 AND PEAR SALAD

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 AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

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.

CRISPY FRIED OYSTERS WITH WASABI AIOLI AND ASIAN PEAR AND ENDIVE SALAD

Steps:

• Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
• To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
• Toss the endives and pear in a small bowl and set aside.
• Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
• Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
• To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.

BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD

Steps:

• Cut Belgian endive into 1/4"-wide sections. Discard stem. Remove any thick stems from arugula if necessary. Peel the Asian pear (Optional. I leave the skin on.) and dice into 1/4-1/2" chunks. Transfer lettuce and pear into bowl. Add olive oil, balsamic vinegar, and black pepper. Toss gently.

CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
• Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
• Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.

ENDIVE, ARUGULA AND PEAR SALAD

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!

ENDIVE AND ASIAN PEAR SALAD

Steps:

• Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
• Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.

PEAR, ARUGULA AND ENDIVE SALAD WITH CANDIED WALNUTS

Steps:

• Whisk first 4 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour and rewhisk before continuing.)
• Toss arugula in large bowl with enough dressing to coat. Divide arugula among 10 plates. Arrange endive leaves and pear slices atop arugula on each. Drizzle with more dressing. Sprinkle with Candied Walnuts and serve.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Steps:

• For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
• In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
• For the salad:
• In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
• Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

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.

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

Steps:

• Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
• Add endive and pear and toss to coat.
• Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
• Season with salt and pepper to taste.
• Mound salad on plater and top with dressing, then nuts and chives.

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.

SWEET PEAR AND APPLE SALAD WITH ENDIVE

Steps:

• Place endive in a large bowl. Add apples, pears, and herbs; set salad aside.
• In the jar of a blender, combine blue cheese, creme fraiche, olive oil, vinegar, and 6 tablespoons water; blend until smooth, about 16 seconds.
• Pour about three-quarters of the blue cheese mixture over salad; toss to coat. Divide salad evenly between 4 plates and drizzle a little more dressing and olive oil over the salads; sprinkle with herbs and serve immediately.

ENDIVE AND ASIAN PEAR SALAD

Steps:

• Combine walnuts, 1 TBL water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat (can be made 1 day ahead, store in airtight container at room temperature). Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.