Endive Salad Recipe

Prepare endives

Trim the stem ends of the Belgian endives and discard any discolored outer leaves. Slice each endive lengthwise into quarters (or into 1/2-inch strips) so the leaves separate into attractive pieces. Place the cut endives in a large mixing bowl.

Prepare pear

Core the pear and thinly slice into wedges or half-moons about 1/8–1/4 inch thick. To prevent browning while you finish, toss the slices briefly with a teaspoon of lemon juice (optional). Add the pear slices to the bowl with the endive.

Toast walnuts

In a small dry skillet over medium heat, toast the walnuts, stirring frequently, until they are fragrant and slightly darker, about 3–4 minutes. Remove from heat and let cool slightly, then roughly chop if using halves. Add walnuts to the salad bowl.

Add greens (optional)

If using a mixed greens base, place the 2 cups of greens on a serving platter or divide among plates and top with the prepared endive, pear, and walnuts so the salad is evenly distributed.

Add cheese

Crumble the Roquefort and scatter it over the salad just before dressing so it retains texture and visual contrast.

Dress and toss

Pour about half of the caramel balsamic vinaigrette over the salad and gently toss to combine, adding more to taste. Taste and adjust seasoning with a small pinch of salt and a grind of black pepper if needed. Serve immediately so endive remains crisp.

Make a quick caramel for the vinegar: place 1 teaspoon granulated sugar in a small nonstick skillet over medium heat. Allow the sugar to melt and begin to color, swirling the pan occasionally. When it turns a deep amber (careful not to burn), remove from heat and immediately add the 3 tablespoons balsamic vinegar — it will steam and bubble. Stir until the caramel dissolves. Let cool slightly.

Whisk the vinaigrette: in a small bowl or jar, combine the cooled caramel-balsamic mixture with 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing is emulsified and glossy. Taste and adjust balance: add a touch more honey for sweetness, a pinch more salt for seasoning, or a splash more oil to mellow acidity.

Strain (optional) and refrigerate briefly: if you prefer a smoother dressing, strain through a fine mesh to remove shallot bits. Let the dressing sit at room temperature for 5–10 minutes so flavors meld. Use immediately or refrigerate up to 3 days; bring to room temperature and re-emulsify by whisking before using.