Best Belgian Endive Blue Cheese 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, BLUE CHEESE, AND PEAR SALAD

Steps:

• Preheat the oven to 350°F (180°C).
• Place the walnuts on a rimmed baking sheet and roast until fragrant, 5 to 8 minutes. Keep careful watch as the walnuts go from not quite done to scorched quite quickly. Transfer the walnuts to a plate to cool.
• Thinly slice the pear and toss it with the lemon juice in a salad bowl. Add the walnuts, endive, and frisée. Crumble the blue cheese over the top.
• Using the back of a chef's knife, mash the garlic and coarse salt into a paste. (You can also do this with a mortar and pestle.) Add the garlic paste, mustard, and lemon juice to a bowl and whisk until combined. Whisk in the olive oil in a thin stream until the dressing thickens and emulsifies.
• Drizzle the vinaigrette over the salad and gently toss to coat. Serve immediately.

ENDIVE AND BLUE CHEESE SALAD

Steps:

• Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

BLUE CHEESE AND PEAR SALAD

Steps:

• Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
• Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
• In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
• Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!

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.

BELGIAN ENDIVE SALAD

Steps:

• Arrange 8 endive leaves artistically on two salad plates.
• Mix remaining ingredients and divide evenly between the 8 leaves.
• Make the filling ahead of time, cover and refrigerate until serving time then fill the leaves and serve.

PEAR AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
• Trim the stems of the watercress and arugula. Wash and dry the leaves.
• Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.