Endive and Grape Salad with Pear Vinaigrette

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 45 min
  • Yield: 4 servings
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Pear Vinaigrette:

2 cups fresh pear juice (about 4 pears)

Juice of 1/2 lemon

2 tablespoons cider vinegar

1/2 teaspoon maple syrup

1/2 teaspoon Dijon mustard

1/2 cup canola oil

Water, as necessary

Salt and freshly ground black pepper


2 teaspoons olive oil, for toasting nuts

1/4 cup pine nuts

4 endives, trimmed

2 cups red grapes, halved

2 pears, cored and julienned

1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)


  1. For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool. 
  2. In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside. 
  3. For the salad: 
  4. In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast. 
  5. Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

Cook’s Note

*Old Cheddar or Gouda can be substituted for the Mimolette.

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