Endive Pear Salad Bites With Maple Vinaigrette

Endive Pear Salad Bites With Maple Vinaigrette

6
Fitmommy 14

"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."
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Ingredients

20 m servings 664 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 664 kcal
  • 33%
  • Fat:
  • 61.6 g
  • 95%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Combine the olive oil, vinegar, maple syrup, and mustard together in a blender; blend until smooth.
  2. Arrange the endive on a serving platter with the rounded side down so that the leaves act as little bowls. Fill the endive with the diced pear, walnuts, and Gorgonzola cheese. Be careful to not overfill if you want to pass these. Carefully drizzle the dressing over the filling. Season with salt and pepper. Garnish with green onion to serve.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

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 ha...

Most helpful critical review

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 a...

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 ha...

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. ...

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 a...

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 fl...

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 ...

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...