Ingredients for Endive Arugula And Pear Salad
- Dijon Mustard
- Balsamic Vinegar
- 4 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 5 ounces arugula
- Belgian Endive
- 1 ripe pear
How to Make Endive Arugula And Pear Salad
- In a small bowl, whisk together 1 tablespoon Dijon mustard and 2 tablespoons white wine vinegar.
- Slowly drizzle in 4 tablespoons olive oil while whisking constantly. Season generously with salt and freshly ground black pepper to taste.
- In a large bowl, combine 5 ounces arugula, 4 ounces endive (cleaned and separated), and 1 ripe pear, cored and thinly sliced.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy! Garnish with optional toasted walnuts or crumbled goat cheese for added flavor and texture.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
59g
Fat
15g
Carbs
12g
