Endive and Grape Salad with Pear Vinaigrette

Easy, Moderate, Complex

Yield: 4 servings


  • For the pear vinaigrette
    • 2 cups of fresh pear juice (500 ml or approximately 4 pears)
    • Juice of 1/2 lemon
    • 2 tablespoons cider vinegar (30 ml)
    • 1/2 teaspoon of maple syrup (2 ml)
    • 1/2 teaspoon of Dijon mustard (2 ml)
    • 1/2 cup of canola oil (125 ml)
    • A little water to thin, if necessary
    • Salt and pepper to taste
  • For the salad
    • 4 endives, trimmed
    • 2 cups of red grapes, sliced in halves (500 ml)
    • 2 pears, julienned
    • 1/4 cup of pine nuts, toasted (60 ml)
    • 1/2 cup of mimolette cheese, brunoised (100 g approximately)
    • 2 teaspoons of olive oil (10 ml)


  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.
  4. 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.

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