Endive and Pear Salad with Cranberry Vinaigrette - Casa De Suna

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Endive and Pear Salad with Cranberry Vinaigrette

By Casa de Suna

Published Oct 27

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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.

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How to Make It

Difficulty: Easy

Overall Time: 35 min

Prep Time: 20 min

Cook Time: 5 min + 10 min cooling time

Serves: 6

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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