Endive Petals Salad with Pear, Blue Cheese, & Shallot Vinaigrette
These crisp little endive petals are basically salad you can eat with your fingers—perfect for parties, book clubs, or any time you want to feel fancy without turning on the oven. Juicy pear matchsticks, creamy blue cheese, zippy shallot vinaigrette, and candied pepitas make this bite-sized appetizer dangerously addictive.
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.