Pear, Endive & Blue Cheese Salad

• 

• 

10.14.2026

Made beautifully for a shared 10.14.2026 dinner party, by Kimberly Wright

Serves 8

Ingredients

Salad

• 4 firm-ripe Bosc or Anjou pears

• 5-6 Belgian endives

• 5 oz baby arugula

• 5 oz mild blue cheese, crumbled

• 1 cup walnut halves

• 1 lemon

Champagne-Shallot Vinaigrette

• 3 Tbsp Champagne vinegar (or pear vinegar)

• 1 Tbsp fresh lemon juice

• 1 small shallot, very finely minced

• 1 tsp Dijon mustard

• 1 tsp honey

• ½ cup high-quality extra-virgin olive oil

• Kosher salt and freshly ground black pepper

Directions

1. Toast the walnuts in a dry skillet over medium-low heat until fragrant, about 5-7 minutes. Cool and roughly chop.

2. Whisk together Champagne vinegar, lemon juice, shallot, Dijon and honey. Slowly whisk in the olive oil. Season with salt and pepper.

3. Quarter and core the pears, then slice thinly. Toss gently with a little lemon juice to prevent browning.

4. Slice the endive crosswise into thin ribbons.

5. Just before serving, combine endive and arugula and toss with enough vinaigrette to lightly coat.

6. Arrange on a large platter or individual plates. Fan pear slices over the greens, then scatter blue cheese and walnuts on top.

7. Finish with freshly ground pepper.

Make-Ahead & Dinner-Party Notes

The dressing and toasted walnuts can be prepared the day before. Keep walnuts in a small ziplock at room temp. Place dressing in the fridge. Wash and thoroughly dry the greens and tbhewhole pears, earlier in the day. Bring the salad components separately if you are transporting them. Toss the salad with derssing and slice/arrrange the pears just before serving.