Endive and Grape Salad with Pear Vinaigrette

  • prep time5 min
  • total time 50 min
  • serves 4

Fresh pear juice is the star in this vinaigrette, challenging the slight tang of endives and mustard.

25 Ratings
Directions for: Endive and Grape Salad with Pear Vinaigrette


Pear Vinaigrette

2 cup of fresh pear juice (500 ml or approximately 4 pears)

Juice of 1/2 lemon

2 Tbsp cider vinegar (30 ml)

½ tsp of maple syrup (2 ml)

½ tsp of Dijon mustard (2 ml)

½ cup of canola oil (125 ml)

A little water to thin, if necessary

Salt and pepper to taste


4 endives, trimmed

2 cup of red grapes, sliced in halves (500 ml)

2 pears, julienned

¼ cup of pine nuts, toasted (60 ml)

½ cup of mimolette cheese, brunoised (100 g approximately)

2 tsp of olive oil (10 ml)


Pear Vinaigrette

1. Heat pear juice on stovetop over medium heat to reduce to ¼ of its original amount, for 40 minutes, until caramelized. Set aside and let cool.

2. In a pan add olive oil and toast pine nuts on medium to high heat. Keep an eye on them because they tend to burn fast.

3. In a bowl, mix the reduced pear juice, cider vinegar, maple syrup and Dijon mustard. Slowly add vegetable oil whisking constantly. Season with salt and pepper. Add a little more pear juice, or water if the vinaigrette is too thick. Set aside.


1. Place endives and grapes in a bowl, add vinaigrette and mix well. Transfer salad mixture in serving bowls and garnish with pears, pine nuts and cheese.

2. Note : Old Cheddar or Gouda can be substituted for Mimolette.

See more: Vegetables, Vegetarian, Salad, Fruit



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