Endive Pear Salad Bites With Maple Vinaigrette

Endive Pear Salad Bites With Maple Vinaigrette

6 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Fitmommy
Recipe by  Fitmommy

“This is a lovely alternative to a traditional appetizer. It can be passed or served as a salad course. Makes an excellent starter for Thanksgiving or an elegant fall dinner party.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Combine the olive oil, vinegar, maple syrup, and mustard together in a blender; blend until smooth.
  2. Arrange the endive on a serving platter with the rounded side down so that the leaves act as little bowls. Fill the endive with the diced pear, walnuts, and Gorgonzola cheese. Be careful to not overfill if you want to pass these. Carefully drizzle the dressing over the filling. Season with salt and pepper. Garnish with green onion to serve.

Share It

Reviews (6)

Rate This Recipe
Heifer
19

Heifer

I made this in the morning for a baby shower that was held in the evening. The salad kept well and transported well (I filled the endive leaves before transporting). Also, I used only about half of the dressing and mixed it in with the salad instead of drizzling it - turned out great. I made the following changes and was happy with them: used only 1/4 cup olive oil; mixed half blue cheese with half goat cheese to cut down on the strong blue cheese flavor. I think it was an attractive appetizer when arranged in a pretty way on a plate.

Becky
6

Becky

I served this at a party of over 50 people. Much of the food choices were catered, but this was one of my own additions. I used goat instead of gorgonzola but the result was just a delicious. This one dish generated more compliments than all the catered foods. Thank you for sharing this recipe. It will be a go-to for entertaining from now on.

Maine
6

Maine

I agree with the first review. There was way to much olive oil. I thought so as I put it in, should have followed my instincts. And much as I love Gorgonzola; flavor was too strong. I may make again with her suggestions, but not this holiday!

More Reviews

Similar Recipes

Pear and Blue Cheese Salad
(124)

Pear and Blue Cheese Salad

Fall Salad with Cranberry Vinaigrette
(52)

Fall Salad with Cranberry Vinaigrette

Pear Vinaigrette
(24)

Pear Vinaigrette

Pear, Feta, and Lettuce Salad
(11)

Pear, Feta, and Lettuce Salad

Fresh Pear and Cherry Salad with Vanilla Pear Vinaigrette
(8)

Fresh Pear and Cherry Salad with Vanilla Pear Vinaigrette

Arugula Salad with Avocado Citrus Vinaigrette
(8)

Arugula Salad with Avocado Citrus Vinaigrette

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 664 cal
  • 33%
  • Fat
  • 61.6 g
  • 95%
  • Carbs
  • 26.3 g
  • 8%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pear and Blue Cheese Salad

>

next recipe:

Apple and Onion Salad Endive Spears