Best Belgian Endive Baby Arugula And Asian Pear Salad Recipes

Endive, Arugula and Pear Salad image

Provided by Bekah

Categories Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon salt
pepper
1 bunch arugula, rinsed and stems discarded
2 medium Belgian endive, trimmed and sliced thin
1 pear, peeled, cored and diced

Steps:

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 image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

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.

Belgian Endive, Blue Cheese and Pear Salad image

Provided by mary winecoff

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

2 pears, cored and thinly sliced
lemon juice
3 cups roughly chopped Belgian endive
1 cup crumbled good quality blue cheese
red wine and vinegar salad dressing (2 parts white or red wine vinegar to 1 part olive oil)
freshly grated black pepper

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.

Nutrition Facts : Calories 173.7, Fat 9.9, SaturatedFat 6.3, Cholesterol 25.3, Sodium 479.9, Carbohydrate 14.9, Fiber 3.7, Sugar 8.4, Protein 8