Pear and Endive Chopped Salad

Pear and Endive Chopped SaladRecipe

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. 

Serves: 4


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2 teaspoons sherry vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 endives (about 1 lb. total), halved and sliced into 1/2-inch half-moons (about 5 cups)
1 cup parsley leaves (from about 1/4 bunch)
2 firm but ripe pears, cut into quarters, cored and sliced (about 3 cups)
1/2 cup chopped pecans, toasted
1 4-oz. wedge blue cheese, sliced


Prep: 10 Minutes

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.

Created date

September 2015

Nutritional Information

Calories 334
Fat 25 g
Satfat 7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 22 g
Fiber 8 g
Cholesterol 21 mg
Iron 2 mg
Sodium 527 mg
Calcium 210 mg