Endive and Grape Salad with Pear Vinaigrette

Recipe courtesy of Chuck Hughes
Show: Chuck's Day Off Episode: The Knife Guy
TOTAL TIME: 1 hr 20 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 45 min
YIELD: 4 servings


  • 1/2 teaspoon Dijon mustard
  • 1/2 cup canola oil
  • Water, as necessary
  • Salt and freshly ground black pepper
    • 2 teaspoons olive oil, for toasting nuts
    • 1/4 cup pine nuts
    • 4 endives, trimmed
    • 2 cups red grapes, halved
    • 2 pears, cored and julienned
    • 1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)
    • *Cook's Note: Old Cheddar or Gouda can be substituted for the Mimolette.
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    For the pear vinaigrette:
    Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.

    In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.

    For the salad:

    In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.

    Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

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