Endive and Pear Salad with Toasted Walnut Vinaigrette

Serves 2


2 heads of baby Belgian endive, leaves separated
1 head radicchio, torn into large leaves
2 Bosc pears, halved, cored and sliced
1 medium sized golden beet, shaved
½ cup roquefort, crumbled
¼ cup chopped walnuts
2 tablespoons extra virgin olive oil
2 teaspoons honey
2 teaspoons white balsamic vinegar
Sea salt to taste


In a large mixing bowl, add endive, radicchio, pears and shaved beet. Then, add olive oil and walnuts to a small skillet. Cook the dressing mixture over a medium flame, stirring until fragrant and toasted. Reduce the heat to low and stir in honey and white balsamic. Let the mixture simmer for about 1 minute. Remove the dressing from the heat and drizzle over the mixing bowl. Add a pinch of sea salt and gently toss the salad mixture until dressing is evenly distributed. Transfer the dressed salad to a flat serving vessel. Top the salad with roquefort to serve.

Pairs well with 2015 Blanc de Blanc

Photo by Andrea Hubbell

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