Endive, Pear, Stilton, Walnut Recipe

Prepare endive

Trim the stem ends of the endive heads and discard any loose or discolored outer leaves. Separate the leaves into individual spears and place them in a colander or on paper towels to dry. If heads are very large, halve the spears lengthwise so bites are manageable.

Prepare pear

Wash the pear, then core and slice it into thin wedges (about 1/8–1/4 inch / 3–6 mm). To prevent browning, toss the slices briefly with a teaspoon of lemon juice (from the dressing quantity) or set aside to be dressed immediately.

Crumble Stilton

Crumble the Stilton into bite-sized chunks. Aim for a mix of small crumbles and a few larger pieces for texture and visual appeal. Keep refrigerated until ready to assemble.

Toast walnuts

Heat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned at the edges, about 3–4 minutes. Remove from heat immediately and cool on a plate. Once cool, roughly chop into halves or large pieces.

Assemble salad

In a large bowl, combine the prepared endive leaves and optional arugula or mixed greens. Add pear slices and about two-thirds of the toasted walnuts. Toss gently to mix (reserve some walnuts for garnish). Crumble about three-quarters of the Stilton into the salad and toss lightly to distribute. Transfer to a serving platter or plates.

Make dressing: In a small bowl or jar, combine the champagne vinegar, Dijon mustard, honey, lemon juice, salt and black pepper. Whisk or shake until mustard and honey are fully incorporated. While whisking, slowly stream in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt or a little more honey if you prefer sweeter, or more vinegar for brightness.

Dress salad: Drizzle approximately 2 tablespoons of the dressing over the assembled salad and gently toss to coat. Add more dressing by spoonfuls if needed, but go lightly — endive is crisp and slightly bitter and pairs best with a light touch of vinaigrette.

Finish and serve: Scatter the remaining walnut pieces and remaining Stilton chunks over the top for garnish. Grind a little extra black pepper over the salad and serve immediately so endive remains crisp.