Belgian Endive Baby Arugula And Asian Pear Salad Recipes

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ENDIVE AND PEAR SALAD

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8



Endive and Pear Salad image

Steps:

  • Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
  • In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
  • From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

1 large head Belgian endive
1 head romaine lettuce, leaves torn
1 Bosc pear
2 ounces gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground pepper
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD

Categories     Salad     Appetizer     No-Cook     Quick & Easy     Healthy     Lettuce

Yield 2-3 people

Number Of Ingredients 6



BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD image

Steps:

  • Cut Belgian endive into 1/4"-wide sections. Discard stem. Remove any thick stems from arugula if necessary. Peel the Asian pear (Optional. I leave the skin on.) and dice into 1/4-1/2" chunks. Transfer lettuce and pear into bowl. Add olive oil, balsamic vinegar, and black pepper. Toss gently.

1 large Belgian endive
2-3 oz of baby arugula
1 Asian pear
3 tablespoons olive oil
2 tablespoons balsamic vinegar
black pepper, adjust to taste

ENDIVE, PEAR, AND ROQUEFORT SALAD

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10



Endive, Pear, and Roquefort Salad image

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

ENDIVE AND ASIAGO SALAD

Provided by Rori Trovato

Categories     Salad     Cheese     Appetizer     Side     Winter     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6



Endive and Asiago Salad image

Steps:

  • Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.

6 tablespoons olive oil
4 1/2 tablespoons fresh lemon juice
6 heads of Belgian endive, cut into 1-inch pieces
6 cups (loosely packed) arugula
3 green onions, chopped
1 1/2 cups grated Asiago cheese (about 3 1/2 ounces)

ENDIVE, ARUGULA AND PEAR SALAD

Make and share this Endive, Arugula and Pear Salad recipe from Food.com.

Provided by Bekah

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8



Endive, Arugula and Pear Salad image

Steps:

  • In small bowl, blend mustard and vinegar.
  • Slowly whisk in olive oil, salt and pepper.
  • Combine arugula, endive and pear.
  • Add dressing and toss.
  • ENJOY!

Nutrition Facts : Calories 349.5, Fat 21.6, SaturatedFat 3.1, Sodium 451.3, Carbohydrate 37.9, Fiber 19.6, Sugar 15, Protein 7.1

1 1/2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon salt
pepper
1 bunch arugula, rinsed and stems discarded
2 medium Belgian endive, trimmed and sliced thin
1 pear, peeled, cored and diced

BELGIAN ENDIVE SALAD

This recipe made my taste buds happy. It's so easy. I got this recipe from one of those recipe cards in the produce section at Walmart!

Provided by Starlita

Categories     Apple

Time 10m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 7



Belgian Endive Salad image

Steps:

  • Mix apple, endives and almondds together in a bowl.
  • Mix the dressing and pour on salad.
  • Toss thoroughly and serve.

Nutrition Facts : Calories 165.5, Fat 11.1, SaturatedFat 1.4, Sodium 163.2, Carbohydrate 15.8, Fiber 9.4, Sugar 5.6, Protein 4

2 tart green apples, peeled and cut into 1/2 inch cubes
3 Belgian endive, thinly sliced crosswise
2 tablespoons almonds, peeled and shelled
4 tablespoons oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt

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