Photo: Romulo Yanes; Styling: Megan Hedgpeth
Toss endives, parsley, and pears with vinaigrette dressing and top with pecans and blue cheese for a flavorful, no-cook salad.
In a large bowl, whisk together vinegar, oil and 1/4 tsp. each salt and pepper. Add endives, parsley and pears; toss to coat in dressing. Arrange on 4 plates, top with pecans and a slice of blue cheese and serve.