This is my version of a classic endive and pear salad. Doesn't it look mouthwatering and gorgeous?
Do not save this for a special occasion or dinner party! This is easy enough and quick enough to serve with a weeknight dinner. Your family will flip out and wonder what the special occasion is. Of course, it is definitely elegant enough to serve at a dinner party, but once you taste it, you will want it once a week.
Endive and Pear Salad
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
DIRECTIONS
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.