Califonia Bountiful
Side Dish

Belgian endive and raddicchio salad

Kimball Jones

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2 French Butter pears (or bosc, comice, etc.)
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. sherry vinegar
2 tbsp. apple cider vinegar
1/3 cup olive oil
2 tbsp. maple syrup
4 heads Belgian endive
1 head raddicchio
4 oz. mild goat cheese 2 tbsp. skinned and chopped hazelnuts


Peel one of the pears and cut into quarters. Remove the core. Place in a food processor with the Dijon mustard, egg yolk, sherry and cider vinegars. Process until smooth. Slowly add the olive oil until all is added. Remove from the processor and place in a mixing bowl. Whisk in the maple syrup a little at a time. You may need more or less than 1 tbsp. of maple syrup depending on how sweet the pears are. The dressing should have a good balance between sweet and sour. It yields about 1 cup of dressing.

Remove any bruised or wilted leaves from the outside of the endive and raddicchio. Trim the root end of the endive and cut into quarters lengthwise. Cut the raddicchio into quarters, remove the core, and cut the remaining raddicchio into thin strips. Toss the endive and raddicchio with the dressing. Arrange on the plate and top with the goat cheese and prosciutto.

Chef's note: The sweetness of this dressing helps to tame the bitterness often associated with endive and raddicchio.

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