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Chicories with Pears and Goat Cheese

Use the ripest, juiciest pears you can find for this salad.

  • Servings: 4
Chicories with Pears and Goat Cheese

Photography: Anna Williams

Source: Martha Stewart Living, February 2000


  • 2 ripe pears, such as Bartlett or Comice
  • 3 tablespoons freshly squeezed lemon (juice 1 lemon)
  • 1 head frisee (7 ounces), torn into bite-size pieces
  • 1/2 head radicchio (3 ounces), torn into bite-size pieces
  • 1 head Belgian endive (3 ounces), leaves separated
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 3 ounces soft goat cheese, crumbled


  1. Core pears, and slice into 1/2-inch-thick wedges. Place in a bowl, and sprinkle with lemon juice; toss to combine.

  2. Add frisee, radicchio, and endive, and toss to combine. Add olive oil, salt, pepper, and crumbled goat cheese, and toss to combine. Serve.

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