Endive Salad Bites with Pears, Blue Cheese, and Pecans
Endive Salad Bites with Pears, Blue Cheese, and Pecans are crisp endive spears filled with juicy pears, blue cheese, and pecans tossed in a white balsamic maple dressing. This is an easy, yet elegant appetizer that’s perfect for holiday entertaining! #EatSeasonal
After a very brief hiatus with our 30 Minute Thursday post last week, I’m back on the Thanksgiving track. I’ve got my Thanksgiving meal plan in place, which is pretty much the same meal we have every year because I don’t want to stir up trouble by breaking tradition and serving something new. Thanksgiving is no time to change things up….nosiree….I found that out the hard way a few years back. Tradition, tradition, tradition.
Do you cook the same Thanksgiving meal every year?
Appetizers are one area of Thanksgiving that’s completely open, so that’s where I have my fun. These Endive Salad Bites with Pears, Blue Cheese, and Pecans are easy to put together, they’re bursting with flavor, and they’re even elegant. They’re an appetizer that will take you all the way through the holiday season!
These bites are actually one of my favorite salads deconstructed. It’s got bitter greens with pears, blue cheese, and candied pecans. For these bites, the endive is taking the place of the bitter greens as it is part of the chicory family, and it adds a fresh, crisp element. I used pears, blue cheese, and pecans for the filling like I did in my salad, but then I also added dried cranberries for that tart, chewiness that I love, and the color certainly doesn’t hurt either. I also added some chopped parsley because I thought this salad needed a nice pop of green to round things out color-wise.
To make things even better, I’ve tossed the filling in a white balsamic maple vinaigrette, and everything just pops. Believe me when I say, these are addicting little bites! They should not be underestimated. 🙂
These Endive Salad Bites with Pear, Blue Cheese, and Pecans come together in all of about 10 minutes, and are guaranteed to be a hit. Just be warned, they do go quickly, so you may want to make a lot. And thankfully, the recipe is easily doubled, tripled, or quadrupled!
And now, it’s Eat Seasonal time again! Thanks to Becky from The Vintage Mixer for organizing another month of Eat Seasonal, where a group of bloggers link up delicious seasonal recipes. We’ve got a wide variety of recipes for you this month to help you use up that seasonal produce, and I certainly can’t wait to try them myself!
Please don’t forget to visit the other gorgeous dishes from the Eat Seasonal bloggers, as well as Becky’s November Seasonal Produce Guide for even more inspiration. You can also tag your own seasonal dishes with the hashtag #eatseasonal as well to join in on the fun!
Butternut Squash Apple Soup with Sage Parmesan Croutons by Well Plated
Whole Wheat Pancakes with Balsamic Caramel Apples by Climbing Grier Mountain
Portuguese Kale and Potato Soup by Letty’s Kitchen
Easy Cranberry, Apple & Pomegranate Sauce by Cookin’ Canuck
Beet, Goat Cheese and Hazelnut Galette by Vintage Mixer
Endive Salad Bites with Pears, Blue Cheese, & Pecans by Flavor the Moments
Pumpkin Roll by Foodie Crush
Butternut Squash Burrito Bowls by Mountain Mama
Slow Cooker Creamy Turkey and Butternut Squash Chili by Bless this Mess
Butternut Squash and Rosemary Biscuits by Completely Delicious
Mascarpone Mashed Potatoes with Sage Browned Butter by Floating Kitchen
Honey Roasted Beets and Kale by Food for My Family
- 2 tablespoons white balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure maple syrup
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- 1 head belgian endive
- 1 medium pear, cored and cut into small cubes (about 1 cup)
- 3 tablespoons crumbled blue cheese
- ⅓ cup dried cranberries, coarsely chopped
- 1 tablespoon chopped fresh Italian flat leaf parsley
- ¼ cup chopped toasted pecans*
- Place the vinegar, dijon, lemon juice, and maple syrup in a small bowl and whisk to combine. Add the olive oil in a steady stream while whisking constantly to emulsify. Add salt and pepper to taste and set aside.
- Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
- Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add enough dressing to coat, and toss gently to combine. Divide between the endive spears, and top with the pecans just before serving. Enjoy!
These will go fast, and this recipe is easily scaled to feed a crowd!
Recipe by Flavor the Moments.