Endive salad with pears, hazelnuts and vinaigrette

As lettuce becomes scarce in the cooler months, chicory makes for a beautiful salad, especially when paired with sweet pear and toasted hazelnuts.

Vegetarian

Vegan

Gluten Free

Preparation Time: 30minutes
Cooking Time: 0minutes
Total Time: 30minutes

Instructions

For the vinaigrette,

Step 0

Place eschalot and vinegar in a large bowl. Add a pinch of salt flakes and stand for 15 minutes to soften the eschalot and infuse it with the vinegar flavour. Slowly whisk in the oil to emulsify the oil and vinegar. Season with freshly ground black pepper.

Step 0

Separate the leaves of the endives and add to the bowl with the vinaigrette. Add the pear, parsley and toasted hazelnuts and toss gently to coat in the vinaigrette. Season with salt flakes and freshly ground black pepper and serve immediately.

Ingredients

6 small endives

core ends removed (we used 3 red and 3 yellow)

2 sweet pears

such as beurre bosc, thinly sliced (we used a mandoline)

1 handful of fresh flat-leaf parsley leaves

60g hazelnuts

lightly toasted, roughly chopped

For the vinaigrette

1 eschalot

finely chopped

3 tsp white wine vinegar

2.25 tbs extra virgin olive oil

Recipe

Endive salad with pears, hazelnuts and vinaigrette

Instructions

For the vinaigrette,

Ingredients

For the vinaigrette