Endive and pear salad with pecans and blue cheese

May be the only upshot of being stuck at home during the coronavirus pandemic is the opportunity to cook more at home. We were supposed to have a dinner party last night which didn’t happen but we still decided to dine in style.

serves: 4        difficulty: easy      prep time: 10 min


  • 5-6 endives
  • 4 Anjou pears
  • 3 tbs pecans – crushed
  • 3 tbs blue cheese (like Gorgonzola or Roquefort), crumbled

for the dressing

  • 2 tbs champagne vinegar
  • 6 tbs olive oil
  • [optional] 1 tbs grapefruit juice or 1 tsp grapefruit jam
  • 1 tsp honey
  • 1 tbs tarragon, chopped


Wash the endives, peel off the leaves and cut crosswise. Core the pears and cut in 1/2″ cubes.

In a glass jar, shake all the dressing ingredients together. Mix the endives and pears, and toss with the dressing. Add salt and pepper to taste. Plate the salad and garnish with pecans and blue cheese.




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