From: Elise Bauer at

Serves 2-3 people


  • 3 Endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices
  • 2 Tbsp chopped walnuts
  • 2 Tbsp crumbled gorgonzola or other blue cheese
  • 1 bartlett pear, cored and chopped
  • 2 Tbsp olive oilendive
  • 2 teaspoons cider vinegar (balsamic is good too)
  • Sprinkle of kosher salt and freshly ground black pepper


1 Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine.

2 Drizzle olive over the salad. Drizzle cider vinegar over the salad. Toss to combine.

3 Season to taste with a sprinkling of salt and pepper. Serve immediately.