Pear and Endive Chopped Salad

pear-endive-chopped-salad Photo: Romula Yanes; Styling: Megan Hedgpeth


  • 2 teaspoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 endives (about 1 lb. total), halved and sliced into 1/2-inch half-moons (about 5 cups)
  • 1 cup parsley leaves (about 1/4 bunch)
  • 2 firm but ripe pears, cut into quarters, cored and sliced (about 3 cups)
  • 1/2 cup chopped pecans, toasted
  • 1 4-oz. wedge blue cheese, sliced


In a large bowl, whisk together vinegar, oil and 1/4 tsp. each salt and pepper. Add endives, parsley and pears; toss to coat in dressing. Arrange on 4 plates, top with pecans and a slice of blue cheese and serve.

  • Prep Time:
  • Total Time:
  • Yield: 4

Nutritional Information

Calories per serving: 334
Fat per serving: 25g
Saturated fat per serving: 7g
Cholesterol per serving: 21mg
Fiber per serving: 8g
Protein per serving: 9g
Carbohydrate per serving: 22g
Sodium per serving: 527mg
Iron per serving: 2mg
Calcium per serving: 210mg

Good to Know

Pears are ripe when they yield to gentle pressure next to the stem. If yours aren't quite ready, let them stand at room temperature for a day or two.

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