Not fond of this

Love this salad with fall foods!

I did without the endives, because they were not any at the store. On the other hand I made a dobble portion Cranberry Vinaigrette, so I have some in the days to come. This is an easy recipe that looks and tastes magnificant. I like the tastes of bluecheese, pear, and cranberry vinaigrette together. Excellent! Louise.

I did not do it exactly as directed. I read the reviews and used rice vinegar. Also, I used just an organic mix of lettuces. I unfortunately bought four bad red pears so I had to use the green pears that I had on hand. I candied the walnuts and had to use feta cheese. However, it was absolutely delicious, and I don't eat feta and I loved it. It got wonderful reviews when I served it on Thanksgiving and I am making it again today for another gathering.

Not a fan. I love cranberries and vinagrettes, but the dressing came out the color and consistancy of pepto bismal and was extremely tart. I ended up throwing it away.

very good! i loved the strong flavor of the cheese in it. however i would probably do 1/2 cup of cranberries.

I made this for a dinner party and everyone enjoyed it. Despite being a salad it is very hearty and delicious! Like others mentioned, it called for a bit too much vinegar so I think next time I'll cut it in half. I didn't think the endives were necessary either (especially since they're such a specialty item) so if you can't find them at the grocery store, don't sweat it.

I used canned cranberries and omitted the sugar. I substituted lime juice for the vinegar. It was delicious!

Used baby spinach instead of the lettuce mixture. I have also used this with bagged spring mix. I like the spinach better and will be serving this next week for a party. I did cut back a tad on the vinegar.

the cranberry vinaigreet was extremely vinegar-y. will reduce the amount of vinegar the next time.

This was great. Although I substituted the Endive with Green Leaf lettuce, and when prepared I thought it needed a little more dressing. Since I hadn't made extra of the cranberry vinaigrette, I used a little bit of store bought raspberry pecan dressing. I also used some pecans in the salad along with the walnuts. Everyone raved about it.

I completely agree with those who (when using dried cranberries) eliminated the sugar. I also highly recommend using rice wine vinegar - I've made it twice, and the second (with the aforementioned vinegar) was far superior.

This salad was awesome - the dressing totally makes it. I used pine nuts because I'm allergic to walnuts, and I could only find dried cranberries. If you use dried, ELIMINATE THE SUGAR in the recipe. The dried ones already have plenty - I happened to notice the sugar content so left the white sugar out figuring I could add it if I needed, but it was plenty sweet and just tart enough.

Loved it!! It is excellent with pork; it seems a bit rich for turkey, and a bit complex to serve alongside traditional Thanksgiving dishes. I followed the recipe pretty closely, but couldn't find fresh cranberries, so used canned whole gelled berries, and it seemed to work. I cooked the vinegar and berries a while to try to reduce the vinegar, as it did seem like a lot of vinegar. My husband and I thought all of the flavors melded well. I did reduce the amount of lettuce.

I followed previous advice and decreased the vinegar & sugar to 2 TBSP and thought the dressing was perfect - a little goes a long way. I served it on the side and the people who attempted the salad, thought it was delicious. We had it again last night leftover and it was still good. The dressing is a little strong - but compliments the pears well.

Very good! The vinegar was a little too strong. I omitted the Gorgonzola cheese and added dried cranberries instead of pears. Instead of toasted walnuts I added glazed sugar almonds. Everyone enjoyed it on Thanksgiving.

This is a very festive salad, but I agree with other reviewers who felt that the vinegar was overwhelming. Using the same amount of vinegar, but a less pungent variety (rice wine vinegar, for example) makes the taste a bit more forgiving.

Absolutely incredible!!!

Everyone loved this salad. I think I will try blue cheese crumbles next time to give a little extra flavor. Cashews were interesting but other nuts will work also. Dressing was wonderful!

This was a great holiday salad. However, I took the suggestion from other reviews and modified the recipe somewhat. I decreased the vinegar to 2 Tbsp and increased the sugar to 2 Tbsp. I used bagged mixed baby green and spinach and radicchio. Also my local market didn't have gongorzola cheese so I used feta. I tossed some dressing on greens then arranged on plate. I sprinkled nuts, cheese, and fanned pear slices on top. Finally I drizzled additional dressing on top. It got rave reviews from my luncheon guests!