Recipe by Fitmommy
"This is a lovely alternative to a traditional appetizer. It can be passed or served as a salad course. Makes an excellent starter for Thanksgiving or an elegant fall dinner party."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
spicy brown mustard
Belgian endive separated into leaves
Bartlett pear, cored and diced
crumbled Gorgonzola cheese
salt and pepper to taste
green onion, sliced
I made this in the morning for a baby shower that was held in the evening. The salad kept well and transported well (I filled the endive leaves before transporting). Also, I used only about half of the dressing and mixed it in with the salad instead of drizzling it - turned out great. I made the following changes and was happy with them: used only 1/4 cup olive oil; mixed half blue cheese with half goat cheese to cut down on the strong blue cheese flavor. I think it was an attractive appetizer when arranged in a pretty way on a plate.
I agree with the first review. There was way to much olive oil. I thought so as I put it in, should have followed my instincts. And much as I love Gorgonzola; flavor was too strong. I may make again with her suggestions, but not this holiday!
I served this at a party of over 50 people. Much of the food choices were catered, but this was one of my own additions. I used goat instead of gorgonzola but the result was just a delicious. This one dish generated more compliments than all the catered foods. Thank you for sharing this recipe. It will be a go-to for entertaining from now on.
This was a huge hit at a party. I walked in and it was what everyone was going to first. I used pears from my tree! I did cut olive oil in half for dressing and only drizzled on enough to add flavor. I saved the rest of the dressing for later, but you could potentially cut the recipe in half and 1/4 the olive oil. I cut up the green onions and added them to the stuffing instead of using them as garnish.
I tossed the filling in he dressing as well and drizzled a bit more on top. Made only 1/4 of the dressing and still had some leftover. I used Dubliner cheese instead of blue. Also, used 2 heads of endive and choose the choice leaves. Was easy to eat, crunchy and delicious. Seems like "girl food" but the guys enjoyed them as well.
I was in a hurry and didn't read all the reviews, but I naturally did what they suggested and made only half of the dressing and I used canola oil instead of olive oil because I wanted the taste to be lighter. I also modified it with what I had in my fridge, so I used an apple, candied pecans and blue cheese. It was still a hit and the maple dressing really adds a lot to the taste! Great way to have a low-carb and gluten free appetizer!
* Percent Daily Values are based on a 2,000 calorie diet.
Endive Pear Salad Bites With Maple Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 554
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This creamy, tangy salad has a delicious crunch from the pecans.
A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.
Make a healthy green salad loaded with fresh fruit and curried nuts.