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