Endives and Pear Salad with Goat Cheese Vinaigrette
A crisp, slightly bitter endive salad paired with sweet pears and a tangy goat cheese vinaigrette. Toasted almonds add texture for a balanced, elegant dish.
Ingredients
For the Vinaigrette
- 3 ounces goat cheese
- 3 tablespoons finely chopped chives
- ⅓ cup olive oil, extra virgin
- ¼ cup lemon juice
- Zest of 2 lemons
For the Salad
- 8 Belgian endives, leaves separated
- 4 ripe pears, peeled, quartered, cored and thinly sliced
- ¼ cup sliced almonds, toasted
Instructions
- Place all the vinaigrette ingredients in a blender or food processor and blitz until smooth, 15–30 seconds.
- Arrange the endive leaves and pear slices on a large platter. To create anopen-flower effect, place the larger leaves around the outside of the platter,then work toward the center using smaller leaves. Add the pear slices ontop of and between the endive leaves.
- Scatter the almonds over the salad. When ready to serve, drizzle thevinaigrette over the top.
Nutrition
Calories: 140kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 1mg