Endive Salad with Pears and Blue Cheese
A family of leafy greens known for their pleasantly bitter taste, chicories reach their peak in fall and winter. Here we combine two varieties, endive and frisée, with pears for sweetness and thin shavings of blue cheese for richness and tang. Before whisking together the vinaigrette, let the minced shallot stand in the vinegar for 10 minutes to tame its bite.
Ingredients
- 1 small shallot, minced
- 3 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1 1/2 tsp. honey
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 bunches frisée, trimmed and torn into large bite-sized pieces
- 4 heads Belgian endive, trimmed and leaves separated
- 2 pears, cored and thinly sliced
- 4 oz. (125 g) blue cheese, thinly shaved
Directions
In a small bowl, combine the shallot and vinegar and let stand for 10 minutes. Stir in the mustard and honey, then add the olive oil in a slow, steady steam, whisking constantly until emulsified. Season the vinaigrette to taste with salt and pepper.
In a serving bowl or on a platter, toss the frisée with a pinch of salt and a few grindings of pepper. Arrange the endive and pears on the frisée, then drizzle the vinaigrette over the salad. Top with the blue cheese and a few grindings of pepper and serve immediately Serves 6.
Williams Sonoma Test Kitchen
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