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Pear Salad with French Vinaigrette

For Salad:

2-3 heads of endive, ends trimmed and leafed

1 small bunch arugula

1-2 ripe pears, cored and sliced thin

¼ cup crumbled blue cheese

¼ cup torn mint leaves

¼ cup dill fonds

¼ cup chopped candied nuts

Place all ingredients in a large bowl, toss to combine. Dress with as much of the French vinaigrette as you want. Season to taste with salt and pepper, if needed.


French vinaigrette:

1/2 teaspoon Dijon mustard

1 small shallot, minced

Salt and black pepper, to taste

Juice of 1 lemon

2 tablespoons sherry vinegar

1/4 cup cold water

1/2 cup vegetable oil



Combine the Dijon mustard, shallot, a pinch of salt and pepper, lemon juice, water and sherry vinegar. Whisk in the oil until thick.