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Endive with Pears, Walnuts, and Roquefort

  • Yield: Serves 4 as an appetizer
Endive with Pears, Walnuts, and Roquefort

Photography: Anna Williams

Source: Martha Stewart Living, May


  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons walnut oil
  • 2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2-inch pieces
  • 1 pear, cored and sliced 1/4 inch thick
  • 1/2 cup toasted walnut halves
  • 1/2 cup crumbled Roquefort cheese


  1. In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.


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