Endive Salad with Walnuts, Pears, and Gorgonzola

SaladGluten-FreeLow CarbPear

Crisp fall salad with sliced endive, walnuts, chopped pear, and blue cheese.

Photography Credit: Elise Bauer

Endive is one of my guilty pleasures. It’s more expensive than regular lettuce, but it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist a splurge once in a while. This is a quick and easy salad recipe, chopped endive tossed with chopped pears, walnuts, and crumbled gorgonzola, and drizzled with oil and vinegar. Perfect for the fall. If you don’t have access to endive, feel free to substitute butter lettuce. Some of the other lettuces in the chicory family would work as well—curly endive, escarole, frisee, radicchio. By the way, my French friends in the area insist that the endive we grow here in Northern California is less bitter, and more exquisite than what you find in Europe. So enjoy!

Endive Salad with Walnuts, Pears, and Gorgonzola Recipe

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

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.

Ingredients

  • 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

Method

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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Links:

Endive.com - The story, the man from Sacramento, and the farm behind California grown endive.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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7 Comments / Reviews

No ImageEndive Salad with Walnuts, Pears, and Gorgonzola

Did you make it? Rate it!

  1. Alan

    I bought mountain, not dolce, Gorgonzola. Even though fresh out of the refrigerator, it was uncrumbleable, regardless whether I used the fork mashing method or the finger method. The cheese, which I had bought at one of New York’s premier cheese vendors, was apparently just too creamy to cooperate. Eventually I had to pull it apart, but the pieces were far from anything resembling crumbs. I made the dish for a party of 20 people. The recipe said “serves 2 to 3.” Following the old precept of better too much than too little, I used 30 endives, 10 pears, and the proportional amount of walnuts and Gorgonzola. When I got to the party, my host, shocked by the huge amount of material, had me serve only one-third of what I had made. Of that one-third, only slightly more than half was taken by guests. Okay, you can say that it had been my choice to follow the precept. But even so, I would have to say that “serves 2 or 3” should be applied only when this salad is going to be served as a main course. Let my experience serve as guidance for people who make this tasty dish for parties. As regards crumbling Gorgonzola, I don’t know what to suggest.

    xxxxxyyyyy

  2. 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.

    xxxxxyyyyy

  3. 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!

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  4. 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!

  5. 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!

    xxxxxyyyyy

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Endive Salad with Walnuts, Pears, and Gorgonzola