Endive And Pear Salad With Gorgonzola Cream Dressing Recipes

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ENDIVE & GORGONZOLA



Endive & Gorgonzola image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 3

1 head Belgian endive
Parsley leaves
4 ounces good creamy Gorgonzola, at room temperature

Steps:

  • Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

PEAR SALAD WITH GORGONZOLA DRESSING



Pear Salad with Gorgonzola Dressing image

Provided by Sandra Lee

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 cups baby arugula, washed
1 (18-ounce) can pear halves, drained and cut into large dice
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
1/4 cup sour cream
1/4 cup plain yogurt
3/4 cup crumbled Gorgonzola
3 tablespoons walnuts

Steps:

  • Divide arugula between 4 plates and top with pears.
  • In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING



Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

  • For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
  • For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

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.

HARVEST PEAR & GORGONZOLA SALAD



Harvest Pear & Gorgonzola Salad image

This irresistible salad features juicy pears, salty gorgonzola (or blue cheese), crunchy fennel, peppery arugula, sweet dried cherries and nutty walnuts. A quick apple cider vinaigrette ties everything together. It's always a crowd pleaser, and it pairs perfectly with just about any main course, from holiday roasts, to baked chicken, to weeknight pastas. If you're not a blue cheese fan, goat cheese and feta are also delicious (although this salad has converted blue cheese skeptics!). Don't miss my step-by-step video above!

Provided by Nicki Sizemore

Categories     Salad

Time 15m

Number Of Ingredients 12

3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 medium head radicchio, thinly sliced
1/2 medium fennel bulb, thinly sliced or shaved on mandoline
2 cups mixed greens or baby arugula
1 ripe Barlett pear, cored and thinly sliced
1/4 cup coarsely chopped toasted walnuts (or you can use pecans or hazelnuts)
2 tablespoons dried cherries or cranberries
1/4 cup crumbled gorgonzola or blue cheese

Steps:

  • In a small bowl or jar, combine the apple cider vinegar, Dijon mustard and honey. Season with salt and pepper, and whisk or shake until the honey is dissolved. Add the olive oil and whisk or shake to combine. Season with more salt and pepper to taste. Do Ahead: The vinaigrette can be refrigerated for up to 1 week.
  • In a large bowl, combine the radicchio, fennel, greens, pear and walnuts. Season with salt and pepper. Pour in just enough dressing to coat (you might not need it all), and toss gently to coat. Sprinkle the dried cherries and gorgonzola cheese over top. Give the salad one more gentle toss, then serve!

ARUGULA SALAD WITH PEARS AND GORGONZOLA



Arugula Salad with Pears and Gorgonzola image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Steps:

  • In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
  • Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

ENDIVE AND PEAR SALAD



Endive and Pear Salad image

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8

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 AND GORGONZOLA SALAD



Endive and Gorgonzola Salad image

Categories     Salad     Fruit     Side     Quick & Easy     Blue Cheese     Apple     Walnut     Fall     Healthy     Endive     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/4 cup walnuts
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
3 Belgian endives
1 Granny Smith apple
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
1 teaspoon minced fresh chives

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
  • In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
  • Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
  • Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING



Endive and Pear Salad with Gorgonzola Cream Dressing image

Provided by Anita Ravon

Categories     Salad     Cheese     Dairy     Leafy Green     No-Cook     Vegetarian     Quick & Easy     Yogurt     Blue Cheese     Pear     Endive     Bon Appétit     France

Yield Serves 6

Number Of Ingredients 10

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 large heads Belgian endive, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups crumbled Gorgonzola cheese
1/2 cup hazelnuts, toasted, husked
Chopped fresh chives

Steps:

  • Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
  • Mound pear salad on platter. Top with dressing, then nuts and chives.

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