Best 6 Belgian Endive Baby Arugula And Asian Pear Salad Recipes

Indulge in a symphony of flavors with our enticing Belgian endive, baby arugula, and Asian pear salad. This culinary masterpiece offers a captivating interplay of textures and tastes, featuring crisp endive, peppery arugula, and the sweet crunch of Asian pears. Drizzled with a delectable dressing of honey, Dijon mustard, and walnut oil, this salad promises a harmonious blend of sweet, tangy, and nutty notes that will tantalize your palate. Additionally, discover variations of this delightful salad, such as the endive and blue cheese salad with walnuts and pears, the endive, avocado, and grapefruit salad, and the citrus and endive salad with avocado and pistachios. Embark on a culinary adventure and relish the vibrant flavors of these exceptional salad creations.

Here are our top 6 tried and tested recipes!

ENDIVE AND PEAR SALAD

Endive and Pear Salad image

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

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.

ENDIVE, PEAR, AND ROQUEFORT SALAD

Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

Ingredients

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

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.

RADICCHIO, PEAR AND ARUGULA SALAD

Radicchio, Pear and Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon whole grain mustard, such as Grey Poupon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch-thick slices country-style sourdough bread
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine, such as pinot grigio
2 tablespoons honey
Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
3 cups baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
3/4 cup chopped walnuts, toasted* see Cook's Note
One 2-ounce chunk Parmesan
Kosher salt and freshly ground black pepper

Steps:

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams

ENDIVE AND ASIAGO SALAD

Endive and Asiago Salad image

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

Ingredients

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)

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.

ENDIVE, ARUGULA AND PEAR SALAD

Endive, Arugula and Pear Salad image

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

Ingredients

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

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

BELGIAN ENDIVE SALAD

Belgian Endive Salad image

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

Ingredients

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

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

Tips:

Choose the freshest ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Look for crisp Belgian endive, tender baby arugula, and ripe Asian pears.
Use a sharp knife to cut your ingredients: This will help to prevent them from bruising and will make your salad look more appealing.
Don't overdress your salad: A light dressing is all you need to enhance the flavors of the ingredients. Too much dressing can overwhelm the salad and make it soggy.
Serve your salad immediately: This is the best way to enjoy the salad while the ingredients are still fresh and crisp.

Conclusion:

This Belgian endive, baby arugula, and Asian pear salad is a light and refreshing dish that is perfect for any occasion. The combination of flavors and textures in this salad is sure to please everyone. With its simple ingredients and easy-to-follow instructions, this salad is a great choice for a quick and healthy meal.