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

Name: Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette Recipe
Yield: 8 servings
Ingredients: Honey; Balsamic Vinegar; Roasted Hazelnuts; Extra Virgin Olive Oil; Kosher Salt; Freshly Ground Black Pepper; Butter; Sugar; Bosc Pear; Belgian Endive Head; Frisée Lettuce Head; Baby Arugula; Gorgonzola Cheese; Stilton Cheese, Without Rind; Cabrales Cheese; Pomegranate

Serious Eats

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