• Cooking Time:
  • Servings: 4
  • Preparation Time: 10


  • 4 to 6 heads of Belgian endive
  • 1 1/2 T. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1 - 2 T. mayo.
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 6 T. EVOO
  • 2 ripe pears, peeled, cored and sliced thin
  • 1/4 pound Brie, sliced roughly into thin slices
  • 1/2 cup toasted walnut halves


  • Trim off the core end of each head of endive. Separate the leaves, and spread leaves over a serving platter.
  • In a medium bowl, whisk together the vinegar, mustard, mayo, salt, and pepper. Slowly whisk in the olive oil to make an emulsion.
  • Place the pear slices and the brie slices over the endive. Sprinkle the walnut pieces evenly over the salad.
  • Drizzle vinaigrette over the top. Serve at room temperature.


Categories: Salad 

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