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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.
4
Servings
Tip
Don't use a fully ripe pear. Choose one that's still quite firm, it'll be easier to shave.
20 minutes
Ingredients
-
⅓
cup golden raisins
-
3
tablespoons sherry vinegar, divided
Directions
-
01In a small microwave-safe bowl, stir together the raisins and 2 tablespoons of vinegar. Cover and microwave on high until the raisins are hot and have absorbed the liquid, about 1½ minutes; set aside.
Made this a couple of times using Bosc pears in that 'Bartlett or Bosc' choice. And believe it or not, since there is someone in the world who dislikes arugula (I mean, how is that possible) on one of those occasions we subbed escarole (torn) with good result in that iteration too - although we prefer it with the peppery arugula per recipe. We enjoy a little more acid to oil ratio at our house so we play with a splash more lemon juice or vinegar at step 4 for our taste buds. Servings were generous for 4 people as salad course. Good Fall through Winter dish. You probably could get similar result using a knife and patience but the mandolin makes it easy. (Listen to me - they scare me and that is my husband's job.) At our house this could also be the main and only course and we'd be happy with good bread to go along with it.