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.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

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

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.