Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette Recipe

Serves: 8 Save

Ingredients (15)

  • 1 tablespoon honey
  • 3 tablespoons balsamic vinegar
  • 1/2 cup toasted crushed hazelnuts
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 3 bosc pears, slightly underripe, cored, halved, and cut into 1/4-inch slices
  • 4 whole Belgian endives, bottoms trimmed, separated into individual leaves
  • 4 heads frisée lettuce, pale yellow leaves only, roughly pulled apart by hand, rinsed and spun dry in a salad spinner
  • 6 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry in a salad spinner
  • 4 ounces crumbled Gorgonzola, Stilton, or Cabrales cheese
  • 4 ounces seeds from 1 medium pomegranate

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