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Pear and Endive Chopped Salad

Photo: Romulo Yanes; Styling: Megan Hedgpeth

Prep time 10 mins
Yield

Serves: 4

Toss endives, parsley, and pears with vinaigrette dressing and top with pecans and blue cheese for a flavorful, no-cook salad. 

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.