Endive Salad with Pear and Blue Cheese
This post may contain affiliate links.
If you’re looking for a salad that’s elegant enough for entertaining yet easy enough to make on a weeknight, this Endive Salad with Pear and Blue Cheese checks every box. Crisp Belgian endive leaves provide the perfect base for the sweet juiciness of ripe pears, the creamy tang of Stilton, and the crunchy bite of toasted walnuts.
This salad is the kind of recipe that makes an impression without requiring hours in the kitchen. It’s light yet satisfying, making it ideal as a starter for a dinner party or as a refreshing lunch when paired with crusty bread. The balance of flavors: sweet, salty, tangy, and nutty that creates a restaurant-quality dish right at home.
QUICKLY JUMP TO:
Heather’s Notes
- A simple yet sophisticated recipe that highlights seasonal pears and fresh endive.
- Perfect for entertaining since it can be prepped ahead and assembled in minutes.
- The combination of creamy blue cheese and crisp pears offers incredible flavor balance.
- Naturally gluten-free and vegetarian, making it versatile for different dietary needs.
- Looks stunning when served, especially if you fan out the endive leaves on a platter.
Ingredient list
- Endive – Belgian endive has a slightly bitter crunch that forms the perfect base for this salad.
- Stilton Blue Cheese – Rich and creamy, with a bold tang that pairs beautifully with pears. Gorgonzola or Roquefort can also be used.
- Walnuts – Lightly toasted for added crunch and nutty depth of flavor.
- Bosc Pear – Sweet, firm, and juicy, making it the ideal contrast to the blue cheese.
- Olive Oil – A high-quality extra virgin olive oil enhances the dressing and adds fruity richness.
- Lemon – Fresh lemon juice brightens the flavors and keeps the pears from browning.
- Salt & Pepper – Simple seasonings to bring everything together and balance flavors.
Subs & Variations
- Swap Bosc pears for Anjou or Bartlett if they’re what you have on hand.
- Replace Stilton with goat cheese, feta, or brie for a milder flavor.
- Add dried cranberries or pomegranate seeds for extra sweetness and color.
- Try candied pecans instead of walnuts for a sweeter crunch.
- Turn this salad into a light entrée by topping with grilled chicken or prosciutto.
How to Make
- Prepare the endive – Trim the root end and separate the leaves, washing and drying them well. Arrange them on a serving platter or shallow bowl.
- Slice the pear – Cut the Bosc pear into thin slices, leaving the peel on for extra texture and color. Drizzle lightly with lemon juice to prevent browning.
- Toast the walnuts – Heat a small skillet over medium heat and toast the walnuts until fragrant, about 3-4 minutes.
- Assemble the salad – Arrange the pear slices over the endive, scatter the toasted walnuts, and crumble the Stilton on top.
- Dress and season – Drizzle with olive oil, squeeze over a bit of lemon juice, and season lightly with salt and pepper. Serve immediately.
Tips for Storing
- Store leftover salad in an airtight container in the fridge for up to 1 day.
- Keep pears and dressing separate if making ahead to avoid sogginess.
- Toasted walnuts can be stored in an airtight container at room temperature for up to a week.
- For best texture and presentation, assemble the salad just before serving.
FAQs
Yes, prep the endive, walnuts, and cheese in advance, but slice the pears and dress the salad just before serving to keep it fresh.
Gorgonzola or Roquefort offer similar tang and creaminess. For a milder option, try goat cheese or feta.
No, you can use any firm, ripe pear variety. Just avoid overly soft ones since they won’t hold up well in this salad.
Absolutely, grilled chicken, crisp prosciutto, or even roasted salmon make excellent additions for a healthier meal.
Yes, it’s a perfect holiday side dish because it’s festive, colorful, and can be prepped in advance with minimal assembly needed.
More Salad Recipes
- Corn Avocado Cucumber Salad
- Classic Potato Salad
- Kale Salad with Tarragon Dressing
- Beet Salad with Goat Cheese Croutons
- Pumpkin Wild Rice Salad
Endive Salad with Pear and Blue Cheese
Ingredients
- 2 heads Belgian endive, thinly sliced crosswise into rounds
- 3 tbsp blue cheese crumbles, Stilton or gorgonzola cheese
- ¼ cup chopped walnuts
- 1 Bosc pear, halved, cored, and sliced thinly crosswise
- 1 tbsp extra-virgin olive oil
- ½ medium lemon, juiced
- kosher salt, to taste
- black pepper, to taste
Instructions
- Heat a small skillet over medium heat and toast the walnuts just until fragrant, about 3-4 minutes. Remove and set aside.
- Trim the root end of the endive and separate the leaves, washing and drying them well. Arrange them on a serving platter or shallow bowl.
- Arrange the pear slices over the endive, scatter with toasted walnuts, and crumbled blue cheese.
- Drizzle with olive oil, lemon juice, and season lightly with salt and pepper. Serve immediately.
Save this Recipe!
Easily save this recipe to your own recipe collection box and come back to it anytime you want!
Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please consider Leaving a Review!Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
Gorgeous photos! It’s a great recipe and I suspect it goes without saying, but the Stilton could be replaced with your favorite local, artisan blue cheese such as Bayley Hazen. Of course Stilton is fantastic but there are some other hidden gems out there to elevate this recipe for special occasions.
Such a beautiful salad! Love winter salads.
I love this salad – simple, gorgeous, and packed with flavor!
This salad sounds amazing — love the combination of ingredients!
Love this salad, Heather! Great giveaway, too!