Endive with Pears & Gorgonzola

by Country Spoon


Crisp endive and sweet red pears topped with tangy crumbled gorgonzola and a zesty dijon vinagrette all nestled in a bed of delicate curly frisee – a beautiful and festive salad fit for any celebration. Serve as a stunning salad course or a light dinner with some warm crusty bread… a perfect way to ring in the new year.  Happy holidays everyone! 

Endive with Pears & Gorgonzola:

2 endive heads

2 bunches frisee – curly endive

2 red pears – Anjou or Bartlett

3/4 c. gorgonzola – crumbled

2 t. whole grain dijon mustard

1 lemon – juiced

freshly cracked black pepper

Rinse endive and frisee and let drain.  Remove frisee leaves from core and add to a large shallow bowl. Remove leaves from endive heads and arrange in a circular pattern on top of frisse. Slice pears and continue the pattern with the endive. Crumble gorgonzola on top of pears and endive. In a small bowl, combine mustard and the juice of one lemon. Drizzle over the salad and top with freshly cracked black pepper to taste. Serve immediately or chill up to 2 hours.