Belgian Endive, Blue Cheese and Pear Salad

mary winecoff's Note:

My best friend is on a low-carb diet. I made this for her birthday dinner and everyone (including the kids) loved it. Very easy to do.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
2. Toss endive and blue cheese together.
3. Add oil and vinegar dressing.
4. Mix.
5. Arrange pear slices around the edges of a salad plate and mound salad in the center.
6. Season with freshly ground black pepper.

Reviews

[Kitchenette]

Good salad, with a nice blend of flavors. This was my first experience with endive, and I found it to be a little bitter, though the sweetness of the pears helped to counterbalance it. I added chopped walnuts, which was probably not the best idea, since it compounded the bitterness issue. Pecans would have been a better choice.

[FLKeysJen]

For the blue cheese, 1/3 cup is plenty - I would say it's a five star if the amount in the recipe were reduced. I made this once with radicchio and it was equally good as the Belgian Endive; either one holds up well in the refrigerator without getting soggy; the leftovers with grilled chicken makes a delicious lunch. Lovely and easy!

[Chef Kate]

Very nice simple salad, much governed by the quality of the bleu cheese and the vinegar. Made almost perfect by a perfectly ripe pear.