Appetizer: Belgium – Salade de Poire, Endive et Noisettes (Pear, Endive and Hazelnut Salad with Sherry-Thyme Vinaigrette)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 medium Belgian endives, cored and thinly sliced 2 cups (60 g) baby arugula, loosely packed 1 ripe but firm pear (Bosc or Comice), thinly sliced 1 / 3 cup (40 g) toasted hazelnuts, roughly chopped 1 oz (28 g) aged Manchego or Parmesan, shaved (optional) 1 tbsp (15 ml) fresh lemon juice 1 1 / 2 tbsp (22 ml) sherry vinegar 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey 1 tsp (5 ml) fresh thyme leaves, finely chopped 1 / 4 cup (60 ml) extra-virgin olive oil Sea salt and freshly ground black pepper, to taste
Show original ingredient measurements
2 medium Belgian endives, cored and thinly sliced 2 cups (60 g) baby arugula, loosely packed 1 ripe but firm pear (Bosc or Comice), thinly sliced 1 / 3 cup (40 g) toasted hazelnuts, roughly chopped 1 oz / 28 g aged Manchego or Parmesan, shaved (optional) 1 tbsp (15 ml) fresh lemon juice 1 1 / 2 tbsp (22 ml) sherry vinegar 1 tsp Dijon mustard 1 tsp honey 1 tsp fresh thyme leaves, finely chopped 1 / 4 cup (60 ml) extra-virgin olive oil Sea salt and freshly ground black pepper, to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
If your hazelnuts aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Whisk together sherry vinegar, Dijon, honey, thyme, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Toss the sliced pear with lemon juice to prevent browning. In a large bowl, combine endive and arugula. Add the pear and half the hazelnuts. Drizzle with enough vinaigrette to lightly coat (about 2–3 tablespoons (30 to 45 ml)) and toss gently. Season with a pinch of salt and pepper. Plate the salad, scatter over the remaining hazelnuts, and add shaved Manchego or Parmesan if using. Serve immediately.
Show original instructions
If your hazelnuts aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop. Whisk together sherry vinegar, Dijon, honey, thyme, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste. Toss the sliced pear with lemon juice to prevent browning. In a large bowl, combine endive and arugula. Add the pear and half the hazelnuts. Drizzle with enough vinaigrette to lightly coat (about 2–3 tablespoons) and toss gently. Season with a pinch of salt and pepper. Plate the salad, scatter over the remaining hazelnuts, and add shaved Manchego or Parmesan if using. Serve immediately.
Per serving | Servings: 4
Generated: 2026-11-05T19:34:38+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.