Pear & Endive Salad with Champagne Vinaigrette
Equipment
- 1 Immersion Blender optional
Ingredients
Salad Ingredients
- 5 heads Belgian endive
- 2 sweet pears (red preferred) unpeeled, seeds removed with a melon baller, thinly sliced (½ pear per salad)
- ½ cup feta or blue cheese crumbled
- ½ cup caramelized & candied pecans
- ½ cup Microgreens
Dressing Ingredients
- 1 clove garlic finely chopped
- 2 Tbsps. Dijon mustard
- ¼ cup champagne vinegar
- 2 Tbsps. fresh lemon juice
- 2 Tbsps. organic local honey
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- ½ cup extra virgin olive oil
For the Pear Slices
- 3 Tbsps. fresh lemon juice
- ¼ cup water
Instructions
Make the Dressing:
- In a small mixing bowl, whisk together the garlic, Dijon mustard, champagne vinegar, lemon juice, honey, salt, and pepper.
- Slowly drizzle in the olive oil while whisking until the dressing is well emulsified. An immersion blender makes this easy if you have one.
Prepare the Salad:
- Clean and separate the Belgian endive leaves. Arrange them in a star pattern or wagon wheel shape on individual salad plates, using 1½ to 2 heads per plate.
- Slice the pears in half, remove the seeds with a melon baller, and thinly slice. Toss the slices in a mixture of lemon juice and water to prevent browning.
- Arrange the pear slices over the endive leaves.
- Sprinkle crumbled feta or blue cheese over the salad.
- If not serving immediately, refrigerate the plated salads until ready to serve.
- Just before serving, lightly drizzle with the champagne vinaigrette and top with caramelized pecans. See the recipe for making candied pecans or walnuts here: https://www.victoriacook.com/candied-pecans/
Tried this recipe?Let us know how it was!