I made these Belgian endive petals for a fall dinner party when I promised not to bring just another salad.
Technically, it’s an endive salad, but served in perfect little bites with juicy pears, creamy blue cheese, and an easy shallot vinaigrette, it feels more like a French hors d’oeuvre than a side dish. Think blue cheese salad meets autumn salad with serious charm—and yes, people actually fought over the last one.
It’s the kind of refreshing salad that works as a starter, a fancy finger food, or a show-off move at your next gathering. Quick to make, easy to love, and proof that the best salad recipes for dinner don’t always come in bowls.
Endive Petals Salad with Pear, Blue Cheese, & Shallot Vinaigrette
Equipment
- Knife
- Cutting board
- Small mixing bowl
- Whisk
- Serving platter
- Small spoon
- Small skillet (if making candied pepitas)
Ingredients
- 6 heads endive leaves separated
- 3 to 4 ripe pears thinly sliced into matchsticks
- 8 ounces blue cheese crumbled
- ⅔ cup candied pepitas
- 2 tablespoons chopped fresh chives
For the Shallot Vinaigrette:
- ¼ cup orange juice
- 2 tablespoons white wine vinegar
- 2 small shallots finely minced (about 2 tablespoons)
- 1 teaspoon honey
- ½ teaspoon salt
- 6 tablespoons olive oil
Instructions
- Make the Vinaigrette: In a small bowl, whisk together orange juice, white wine vinegar, minced shallots, honey, and salt. Slowly add the olive oil while whisking until the dressing is fully blended. Chill until ready to use.
- Prep the Pears: Slice the pears into thin matchsticks. If making ahead, toss them with a splash of lemon juice to keep them from browning.
- Arrange the Endive: Lay out the endive leaves (aka "petals") on a large serving platter in a single layer.
- Add the Pear: Place a small pile of pear matchsticks in the center of each endive leaf.
- Add the Cheese: Crumble a bit of blue cheese over the pears on each petal.
- Drizzle the Vinaigrette: Spoon a little of the shallot vinaigrette onto each petal—just enough to lightly coat without making them soggy.
- Top with Pepitas: Sprinkle candied pepitas over the top for crunch and a hint of sweetness.
- Garnish with Chives: Finish with a pinch of chopped fresh chives for color and zip. Serve immediately.
Belgian Endive Petals Salad: Tips, Swaps & Secrets (Stuff I Wish Someone Told Me Before)
🥬 Don’t Sleep on Belgian Endive
Yes, they look fancy and French (because they are), but Belgian endive is at most grocery stores—usually hiding near the lettuce like it’s too cool to be seen with iceberg. If you can’t find it, frisée or butter lettuce cups are solid backups. Just don’t try this with romaine hearts unless you enjoy disappointment.
🍐 Pear-fect Timing Matters
Use ripe but firm pears. Mushy ones = sadness. Bosc and Anjou are ideal, but honestly, whatever isn’t falling apart in your fruit drawer works. Slice them into matchsticks if you want to impress your guests—or just thin half-moons if you’re short on time (or patience).
🧀 Blue Cheese… but Make It Crowd-Friendly
Not everyone loves blue cheese, and that’s okay. Use a mild blue like Gorgonzola Dolce or Cambozola if you’re feeding picky people. Or swap in goat cheese, feta, or even a sharp white cheddar if you want to keep the creamy-salty balance without the blue funk.
🥄 The “Easy Vinaigrette” That’s Actually Easy
No blender. No stress. Just whisk it in a bowl like it’s 1995. You can make the vinaigrette ahead—it holds up for a few days in the fridge and honestly tastes better on Day 2. Bonus: you’ll feel like you’ve got your life together with homemade dressing in the fridge.
🕰️ Assemble Last Minute (or Regret It Later)
Endive wilts. Pears brown. Cheese gets sweaty. Assemble these like right before serving—think runway reveal timing. You can prep everything ahead and keep it separate, then play salad fairy when guests arrive.
🌰 No Pepitas? No Problem.
If your pantry isn’t overflowing with candied pepitas (shocking, I know), use chopped candied pecans, walnuts, or even toasted almonds. Don’t skip the crunch—it makes the whole thing pop. Just maybe don’t use croutons. That’s a different salad.
🍷 Serve with Bubbles. Or Just Drink Them While Making It.
This salad is begging for something bubbly—Prosecco, Champagne, sparkling water with lime (fine). It just tastes better when you pretend you’re hosting in Provence instead of your kitchen with two loads of laundry behind you.
