If you’re looking for a salad that’s crisp, elegant, and packed with flavor, this Endive, Pear, and Gorgonzola Salad checks every box. The slightly bitter crunch of endive pairs beautifully with sweet, juicy pears, while creamy gorgonzola adds a rich, savory depth. Toasted walnuts bring a buttery crunch, and the bright, briny anchovy vinaigrette ties everything together in the most addictive way.
It’s refined enough for a dinner party (or next to your holiday spread?!) yet quick enough for a weeknight side. 💯
Super Quick Tips 👩🏻🍳
- Choose firm, ripe pears. Look for pears that yield just slightly to pressure—overripe pears will turn mushy in the salad.
- Prep the vinaigrette in advance. The anchovy vinaigrette can be made up to 3 days ahead and stored in the fridge. Give it a good shake before using.
- Don’t skip toasting the walnuts. Toasting brings out their natural oils and intensifies flavor.
The Dressing Ties It All Together
Fresh anchovies work best, but you can absolutely use anchovy paste in a pinch! This endive salad recipe would also be delicious with a simple lemon-Parmesan vinaigrette.
This Salad Comes Together In Minutes!
If you happen to have leftovers leftovers, toss with a small handful of fresh lettuce before serving again.
Serving Recommendations
This salad makes a stunning starter for a holiday meal or dinner party, but it’s equally delicious as a light lunch alongside crusty bread. Pair it with roasted chicken, seared salmon, or a charcuterie board for a well-rounded spread.
It’s also perfect for a wine and cheese night—the balance of flavors works beautifully with crisp whites like Sauvignon Blanc or sparkling wine.
Super simple, but a highly impressive, restaurant-worthy salad. Give it a try and be sure to let us know what you think by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Crisp Endive Salad with Pear & Gorgonzola
Equipment
Ingredients
For the Anchovy Vinaigrette
- 2 anchovies
- 3 Tbsp fresh lemon juice, about 1 medium lemon + 1 tsp lemon zest
- 2 Tbsp grated Parmesan cheese
- 1 clove of garlic, grated or very finely chopped
- 1 tsp Dijon mustard
- ½ cup extra virgin olive oil
- Freshly ground black pepper
Remaining Salad Ingredients
- ⅔ cup walnuts
- 3 heads of Belgian endive, any color, ends trimmed, any discolored outer leaves discarded
- 2 heads little gem lettuce, ends trimmed, any discolored outer leaves discarded
- 2 ripe pears, any variety, thinly sliced into half moons
- 7 oz Gorgonzola or Roquefort
- 2 Tbsp chives, thinly sliced, plus more for garnish
- Flaky sea salt
Instructions
- Make the anchovy vinaigrette. Place 2 anchovies in a mortar, then grind with a pestle until a smooth paste forms. Alternatively, you can chop the anchovies very finely with a knife. Place in a medium mason jar. Add 3 Tbsp fresh lemon juice, 2 Tbsp grated Parmesan, 1 grated garlic clove, 1 tsp Dijon, 1 tsp lemon zest, and ½ cup extra virgin olive oil. Secure the lid tightly, then shake until well combined. Taste and adjust seasoning, adding black pepper as needed.
- Toast the walnuts. Place walnuts in a dry medium skillet set over medium heat, then cook, shaking the pan occasionally, until toasted and fragrant, about 3 minutes. Roughly chop, then set aside.
- Toss with dressing. Separate the endive leaves then place in a large mixing bowl along with little gem lettuce leaves, sliced pears, most of the gorgonzola cheese, and 2 Tbsp sliced chives. Drizzle the anchovy vinaigrette on top, then gently toss to thoroughly coat. Taste and adjust seasoning, then transfer the salad to a large platter. Crumble the remaining gorgonzola cheese on top, garnish with extra chives, then sprinkle with flaky sea salt. Enjoy immediately!
Notes
- If you can’t find little gem lettuce, frisée is an excellent option here as well.
- Make-ahead: Wash and dry the greens, toast the nuts, and make the vinaigrette up to 3 days ahead. Slice the pears just before serving to prevent browning.
- Storage: Once dressed, the salad is best eaten immediately. Leftovers will keep for up to 1 day in the refrigerator, but the greens will soften. To store components separately, keep the vinaigrette in a jar, greens in a sealed container, and nuts in a dry, airtight jar.
Nutrition
Photography by Jo Harding.
Let us know your thoughts!