Endive Salad with Walnuts, Pears, and Gorgonzola

This recipe is presented as a salad, but you could also chop the pears and walnuts more finely, and place with some crumbled blue cheese in the endive leaves, like filling little boats, for appetizers.

  • Prep time: 10 minutes
  • Yield: Serves 2 to 3.


  • 3 Endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices
  • 2 Tbsp chopped walnuts
  • 2 Tbsp crumbled gorgonzola or other blue cheese
  • 1 bartlett pear, cored and chopped
  • 2 Tbsp olive oil
  • 2 teaspoons cider vinegar (balsamic is good too)
  • Sprinkle of kosher salt and freshly ground black pepper


1 Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine.

2 Drizzle olive over the salad. Drizzle cider vinegar over the salad. Toss to combine.

Season to taste with a sprinkling of salt and pepper. Serve immediately.

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  • Sandy S

    Just wanted to say that I made this salad using a handful of cress with some other mixed greens as I could not find any endive or other substitutes. It was very good! A wonderful change from other green salads. I look forward to making it with endive.

  • Rhonda

    Hello again! I just tried this using the above tweeks, and added another – radicchio instead of endive (store was out). It is amazing and colorful! Thanks for the inspiration, Elise. I now have a new favorite salad!

    • Elise

      I’m so glad you made it Rhonda! I love how well the pears go with endive or radicchio in this salad.

  • Rhonda

    My pear tree exploded with fruit this year! I can’t wait to try this with one of my fresh, ripe, organic pears! I have some sherry vinegar on hand so I think I’ll try that instead of the cider vinegar. And I have Roquefort Bleu instead of the gorgonzola. My mouth is watering as I type!

  • Greg

    This was a great salad…I could not find really ripe pears so I added honey to brighten up the flavor…everyone loved it!

  • Mallory @ Because I Like Chocolate

    I made something like this awhile back except I used the endive as a cup to hold apples, walnuts and blue cheese. Great combo!