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Endive and Pear Salad with Cranberry Vinaigrette
This might be a Thanksgiving-forward salad, but it’s definitely delicious enough to enjoy all year-round.
Here, tart cranberries (buy fresh or frozen at peak) meet aromatic pears, both of which are balanced out by the pleasant bitterness of endives for a dish that taste like the best of fall. Pro tip: once you’ve added your tablespoon of water to the cranberry mixture, if it still feels too thick, you can add a splash more–just make sure the consistency feels drizzle-able.
How to Make It
Ingredients
Cranberry Dressing
- ½ cup fresh or frozen cranberries
- ¼ cup water, divided
- 2 tbsp maple syrup
- 2 tbsp extra-virgin olive oil
- 1 tsp white wine vinegar
- ¼ kosher salt
Salad
- 6 endive, leaves separated, cores halved lengthwise
- 1 to 2 bosc pears, stems and cores removed, thinly sliced into wedges
- 1 oz shaved Parmigiano-Reggiano cheese
- ¼ cup micro arugula
Instructions
- For the dressing, combine cranberries with 3 tbsp water and maple syrup in a small saucepan set over high heat. Bring to a boil, then reduce heat to medium. Simmer, stirring often, until cranberries have burst, and mixture is slightly jammy, about 5 to 6 minutes. Remove from heat and whisk in remaining 1 tbsp water, oil, vinegar, and salt until cranberries have broken down and mixture is cohesive. Set aside to cool, 10 minutes.
- For the salad, layer endive with pears on a large platter. Spoon over dressing. Top with Parmigiano-Reggiano and arugula. Serve immediately.
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