Such a delicious and beautiful salad! Colored endive topped with thinly sliced pear, crumbled gorgonzola cheese, and sweet raspberries. Dressed with a light vinaigrette and topped with toasted pecan halves or pieces. This endive salad with pear makes a statement with its color and design.
What kind of pear should you use?
I love Bosc pears in this salad. They are firm while still being sweet. You could also use Red pears, Asian pears, or D’Angou. Whatever type you choose, be sure to use a sharp knife to slice very thinly and evenly.
Toast your pecans or use candied pecans
Toasting your own pecans is very easy if you bought raw. Lay on a parchment lined tray and roast on 300 degrees F in the oven or toaster oven for 8 to 10 minutes. Stir a few times during the baking. The nuts should just be lightly golden and not at all burnt tasting. You could also purchase nuts that have been roasted, but often these have also been salted. If so, just omit the salt in the dressing. You might also try candied pecans in this recipe. I love Sante Candied Pecans which are gluten free. While you are on their website, check out all the amazing nuts they have, all of which are gluten free!
Cheese in salad?
I happen to love cheese in salad, but I know some might not be a fan, so if you are making this for someone that doesn’t like gorgonzola or doesn’t eat cheese, simply set the cheese for people to add as they like. Nuts can also be left off and added by each guest. Many, may not care for nuts, but many people as well have nut allergies. So always check with your guests before topping your salad with nuts that someone might be allergic to! If gorgonzola is too strong a cheese for you (it goes great with these flavors), try another cheese. An Asiago cheese or Parmigiana Reggiano might be a great choice.
Endive Salad with Pear, Gorgonzola, Raspberries and Pecans (Gluten Free)
- 2 – 3 heads endive green and red if available
- 1 large Bosc or Asian pear
- 4 – 6 ounces raspberries
- 2 ounces gorgonzola cheese crumbled
- ⅓ cup pecans unsalted and toasted
- 6 – 7 sprigs of thyme
Raspberry Blush Vinaigrette
- 2 tbsp champagne vinegar gluten free
- 1 teaspoon raspberry balsamic or pear balsamic vinegar
- 2 ½ tbsp avocado or olive oil
- 1 teaspoon Dijon mustard gf
- 2- 3 raspberries
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
- ½ tbsp honey
- Cut off the endive heads at the stem. Rinse and dry the endive leaves and set aside. Rinse the raspberries and dry completely. Core the pear and slice thinly.
- Arrange the endive on a flat platter or plate, setting smaller leaves inside the larger leaves. Display the pear slices in a pretty fashion on the platter. Scatter with gorgonzola cheese. Add the raspberries and the toasted pecans. Add several thyme sprigs and remove the leaves from the other sprigs and scatter on the salad.
- Drizzle with Raspberry Blush Vinaigrette just prior to serving.
Raspberry Blush Vinaigrette
- In a small bowl combine the vinegar, oil, Dijon, raspberries, salt, lemon juice, and honey. Whisk to combine, breaking the raspberries apart into small pieces.