Shaved Pear and Endive Salad with Blue Cheese and Pecans
- Makes4 servings
- Cook Time20 minutes
Sweet, salty, tangy, bitter—this flavorful salad has it all, as well as crispness from the toasted pecans and creaminess from the blue cheese. A mandoline creates perfectly thin slices of vegetables and fruit that combine beautifully with baby arugula. Dressing the shaved pear with lemon juice and salt and letting it stand for a few minutes while you prep the endive and radicchio not only prevents discoloration, it infuses the fruit with a tartness that balances its natural sugars.
Don't use a fully ripe pear. Choose one that's still quite firm, it'll be easier to shave.
Step 1
In a small microwave-safe bowl, stir together the raisins and 2 tablespoons of vinegar. Cover and microwave on high until the raisins are hot and have absorbed the liquid, about 1½ minutes; set aside.
Step 2
Adjust the blade of your mandoline to slice 1/16 inch thick. Cut the pear lengthwise into quarters and remove the core from each piece. One at a time, slice the pear quarters lengthwise as far down as is safe; discard the remaining pieces and transfer the pear slices to a large bowl.
Add 1 tablespoon of lemon juice and ¼ teaspoon salt, then gently toss; set aside.
Step 3
Holding the endive by its base, slice the head starting at the tip and slicing as far as is safe to the base; discard the base and add the sliced endive to the pear.
Halve the radicchio and, one at a time, slice each half as you did the endive; discard the bases and add the sliced radicchio to the pear.
Step 4
In a small bowl, whisk together the oil, lemon zest, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon vinegar, ½ teaspoon salt and ¼ teaspoon pepper.
Step 5
Set aside 3 tablespoons each of the cheese and pecans for garnish. Add the arugula to the bowl with the pear and endive. Add the raisins, dressing and remaining blue cheese and pecans, then gently toss. Taste and season with salt and pepper. Transfer to a platter and sprinkle with the reserved cheese and pecans.
