Pear and Endive Chopped Salad

Name: Pear and Endive Chopped Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

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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.

By Caroline Wright

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Credit: Romula Yanes; Styling: Megan Hedgpeth

Recipe Summary test

prep:

10 mins

total:

10 mins

Yield:

Nutrition Info

Ingredients

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

Directions

Step 1
In a large bowl, whisk together vinegar, oil and 1/4 tsp. eachsalt 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.

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Nutrition Facts

Per Serving:

334 calories; fat 25g; saturated fat 7g; cholesterol 21mg; fiber 8g; protein 9g; carbohydrates 22g; sodium 527mg; iron 2mg; calcium 210mg.

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Pear and Endive Chopped Salad

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Pear and Endive Chopped Salad

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Pear and Endive Chopped Salad