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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.

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For the Dressing:

  • 3 tablespoons sherry vinegar
  • 1 teaspoon Honey Dijon mustard
  • 1 tablespoon lemon juice
  • 1/3 cup California Olive Ranch 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.
  5. Advance Preparation: This can be made 4 hours ahead, covered and refrigerated.


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