Salads and Dressings

Belgian Endive Salad with Pears, Gorgonzola and Pecans

Recipe courtesy of Seriously Simple (Chronicle Books, 2002), by Diane Rossen Worthington. Reprinted with permission from the publisher.


For the Dressing:

  • 3 tablespoons sherry vinegar
  • 1 teaspoon Honey Dijon mustard
  • 1 tablespoon lemon juice
  • 1/3 cup extra-virgin olive oil

For the Salad:

  • 1/2 cup chopped pecans
  • 9 Belgian Endive, cleaned and  thinly sliced lengthwise 
  • 1 pear, peeled, cored and thinly sliced
  • 1/2 cup crumbled gorgonzola or favorite blue cheese



  1. In a small mixing bowl whisk together the dressing ingredients together.   
  2. Preheat the oven to 350F. Place the pecans on a baking sheet and toast for 7-10 minutes or until lightly browned and aromatic. Set aside.               
  3. In a salad bowl, combine the endive, pears, and toasted pecans. Sprinkle the cheese over. Cover and refrigerate until serving.  
  4. To serve:  Drizzle the vinaigrette over all and toss to mix well.

Advance Preparation: This can be made 4 hours ahead, covered and refrigerated.

Time Level Yield
30 Minutes Easy 4-6 servings