Partager :

Endive salad with pears and blue cheese

Préparation - 15 minutes


Serves 4

  • 100 g blue cheese of your choice
  • 2 garlic cloves, smashed and finely chopped
  • 180 mL (3/4 cup) Favuzzi extra-virgin olive oil
  • 1 whole egg
  • 15 mL (1 tablespoon) Joe Beef smoked apple mustard
  • Leaves of 4 endives
  • 40 g roasted pecans
  • 1 pear, thinly sliced
  • Juice of half a lemon



  1. Leave half the blue cheese to warm slightly at room temperature before starting the recipe.
  2. With a fork, mash the cheese with the garlic and about a quarter of the olive oil and set aside.
  3. In a bowl, whisk the egg with the rest of the olive oil, the lemon juice and the mustard.
  4. Add the blue cheese mixture and blend well. Set aside.


  1. Coat each endive leaf with dressing, being careful not to tear them.
  2. Cut the rest of the blue cheese into cubes and place them over the endive leaves coated with dressing.
  3. Finish with the pears and roasted pecans and enjoy immediately.