Pistachio Free Classic Endive Salad

Total time20 min

Prep time15 min

Cook time5 min

4.9

(11)

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Ingredients

4 servings

For the salad

3 heads belgian endive (about 12 oz total)
1 ripe bosc or anjou pear, cored and thinly sliced
3 oz roquefort or gorgonzola cheese, crumbled
½ cup walnut halves

For the vinaigrette

1 small shallot, finely minced
1 tsp dijon mustard
2 tbsp white wine vinegar
1 tsp honey
5 tbsp extra-virgin olive oil
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
2
Trim the base of each endive head and separate the leaves. Cut any very large outer leaves in half crosswise; leave smaller inner leaves whole. Place in a large salad bowl.

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