Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 salad)

How to Make It

Step 1

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Step 2

Arrange endive and pear on 4 salad plates. Drizzle with vinaigrette; top with Gorgonzola.

Step 3

Pasta and Radicchio: Cook 4 ounces multigrain penne according to package directions, omitting salt and fat. Drain; transfer to a bowl. Whisk together 1 1/2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1/4 teaspoon sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add dressing to pasta; toss. Halve 1 head endive; slice into 1/4-inch strips. Core half a small head of radicchio; slice into 1/4-inch strips. Toss vegetables with pasta. Top with 1/2 ounce grated pecorino Romano cheese. SERVES 4 (serving size: about 2/3 cup) CALORIES 176; FAT 3g (sat 3g); SODIUM 167mg

Step 4

Beets, Goat Cheese, and Walnuts: Whisk together 1 1/2 tablespoons walnut oil, 1 1/2 teaspoons sherry vinegar, 1/4 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/8 teaspoon sugar, and 1/8 teaspoon black pepper. Rinse, drain, and cut 1 (8-ounce) package steamed, ready-to-eat beets into wedges. Halve 3 trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates with beets. Drizzle with dressing; top with 1/2 ounce crumbled goat cheese and 2 tablespoons chopped walnuts. SERVES 4 (serving size: 1 salad) CALORIES 145; FAT 9g (sat 5g); SODIUM 220mg

Step 5

Anchovy Vinaigrette and Parmesan: Whisk together 1 1/2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon anchovy paste, 1/4 teaspoon sugar, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 minced garlic clove. Stir in 1/2 cup diced seeded tomato. Halve 3 trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates. Drizzle with dressing and tomato; top with 1 ounce shaved Parmesan cheese. SERVES 4 (serving size: 1 salad) CALORIES 97; FAT 3g (sat 2g); SODIUM 199mg

Ratings & Reviews

made as "endive boats"

carolfitz
April 26, 2015
Followed recipe except assembled as endive boats rather than composed salads.  Separated leaves.  Dressed the pear slices.  Put one pear slice into each leaf.  Topped with crumbled gorgonzola.   Very good -- would be nice for party finger-food.