Arugula, Endive, and Pear Salad

Dress this Arugula, Endive, and Pear Salad in a garlicky vinaigrette and top with blue cheese and toasted walnuts for a crisp counterpoint to hearty fare.

Arugula, Endive, and Pear Salad

Makes 8 servings

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Ingredients Method

Ingredients

  

• 2 garlic cloves minced
• ¼ teaspoon kosher salt
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon freshly ground black pepper
• ⅓ cup extra-virgin olive oil
• 4 heads Belgian endive cut crosswise into 2-inch pieces
• 4 cups arugula
• 2 red pears cored and thinly sliced
• 6 ounces blue cheese crumbled
• ¾ cup coarsely chopped toasted walnuts

Method

 

1. In a small bowl, combine minced garlic and salt. Mash together to form a paste. Add vinegar, mustard, and pepper. Slowly whisk in oil until well blended.
2. In a large bowl, combine endive, arugula, and pear. Drizzle dressing over greens and pears, tossing gently. Top with cheese and walnuts.

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