Crisp Endive Salad with Pear & Gorgonzola
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant salad combining crisp endive and lettuce with sweet pears, creamy gorgonzola, toasted walnuts, and anchovy vinaigrette. Sophisticated and great for holidays or dinner parties.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 anchovies
- 3 Tbsp fresh lemon juice, (about 1 medium lemon + 1 tsp lemon zest)
- 2 Tbsp grated Parmesan cheese
- 1 clove of garlic, (grated or very finely chopped)
- 1 tsp Dijon mustard
- ½ cup extra virgin olive oil
- Freshly ground black pepper
- ⅔ cup walnuts
- 3 heads of Belgian endive, (any color, ends trimmed, any discolored outer leaves discarded)
- 2 heads little gem lettuce, (ends trimmed, any discolored outer leaves discarded)
- 2 ripe pears, (any variety, thinly sliced into half moons)
- 7 oz Gorgonzola or Roquefort
- 2 Tbsp chives, (thinly sliced, plus more for garnish)
- Flaky sea salt
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 3m
- Sodium
- 645mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 291mg
- Calcium
- 234mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.