Looking for more holiday-ish salad recipes?
An Easy Endive Salad With Roquefort Cheese
Endive Salad is one of those dishes that looks far more impressive on the plate, than the energy required to make it. Individual endive leaves artfully arranged on a platter get scattered with Candied Walnuts and chunks of Roquefort cheese and drizzled with a tangy pear vinaigrette. If you’re a blue cheese fan, our Potato Leek Au Gratin is another holiday fave.
What Is Endive?
Endive is a leafy green from the chicory family that has a nutty flavor. Endive is also noted for its slight bitterness, which pairs well with the creaminess of Roquefort cheese. The leaves are petite and make for a nice presentation on the plate, making this salad especially nice for serving to guests. Our Roasted Sweet Potato Salad with Orange Vinaigrette and Easy Fennel Salad are also great special occasion salads.
Ingredients For Endive Pear And Roquefort Salad
For the Pear Vinaigrette: extra-virgin olive oil, Dijon mustard, a lemon, honey, sea salt, pear, cored, minced shallot
For the Salad: pears, Belgian endives, Roquefort or Blue cheese, fresh chives or tarragon, candied walnuts
How to Make Endive Salad With Roquefort And Walnuts
Make the vinaigrette. In the base of a blender or food processor, combine the olive oil, mustard, lemon juice, honey, salt, and pear. Blend until smooth. Transfer to a jar, then add the shallot. Secure the lid and shake to combine.
Assemble the salad. Spread the endive leaves and sliced pears out on a serving platter. Drizzle with the dressing. Sprinkle with the Roquefort, chives, and walnuts and serve.
How to Store Leftovers + Tips
Endive is fairly sturdy, and leftovers will be fine the next day, but the salad is really best eaten the day it is made.
This is not a dainty salad. The endive leaves can be separated in advance, and then artfully tossed on the serving dish close to the time you sit down for dinner. Just make sure you keep the leaves chilled until you assemble, because these winter greens taste best when crisp and cold.
We make a big double batch of candied walnuts, because they’re so good straight out of the oven and they often don’t last long enough to make it onto the salad.
For another great pear recipe, check out our Pear and Burrata Crostini.
What To Serve With An Endive Salad
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