Shaved Pear and Endive Salad with Blue Cheese and Pecans
Sweet, salty, tangy, bitter—this flavorful salad has it all, as well as crispness from the toasted pecans and creaminess from the blue cheese. A mandoline creates perfectly thin slices of vegetables and fruit that combine beautifully with baby arugula. Dressing the shaved pear with lemon juice and salt and letting it stand for a few minutes while you prep the endive and radicchio not only prevents discoloration, it infuses the fruit with a tartness that balances its natural sugars.
cup golden raisins
tablespoons sherry vinegar, divided
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial