Meatless Monday: Grilled endive and pear salad with honey vinaigrette

If you’re looking for a simple salad that is big on flavor, this is for you. Grilling endive for a few minutes is the start to a wonderful Meatless Monday salad.

There are a lot of (wonderful) flavors going on in this delightful grilled endive and pear salad with honey vinaigrette. Endive is a leafy green that is a bit bitter, but grilling it helps eliminate a little of that bitterness. In this dish, the endive’s flavor is perfectly complemented by the sweet pears, salty blue cheese and honey-vinaigrette dressing. This is an easy salad to put together for a simple, Meatless Monday meal that’s full of flavor!

Grilled endive and pear salad with honey vinaigrette recipe

Serves 2

Ingredients:

For the dressing

• 1/4 cup olive oil
• 1-2 tablespoons white wine vinegar
• 3-4 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the salad

• 1 teaspoon olive oil
• 2 heads endive, washed and outer leaves removed, then cut in half vertically
• 4 ounces salad greens, divided
• 1-1/2 pears, diced
• 2 ounces blue cheese crumbles
• 1/4 cup toasted walnuts

Directions:

For the dressing

1. Mix the ingredients together, whisk and adjust the seasoning as needed. Refrigerate until ready to use.

For the salad

1. Lightly rub the cut sides of the endive with the olive oil. Grill them over medium-high heat, cut side down, for about 4 minutes or until grill marks form. Remove from the grill and carefully cut the stem from the endive, about 1-inch from the bottom.
2. Divide the salad greens between two plates. Place two halves of the grilled endive over each plate of salad greens.
3. Evenly divide the diced pear and add it to each plate, drizzle with the dressing and sprinkle the blue cheese crumbles and walnuts over the top.
4. Use extra dressing, to taste.

Savor this salad!

More Meatless Monday recipes

Zesty tofu tacos
Caprese-style sandwiches with basil vinaigrette dressing
Sweet potato and tofu curry