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Asian Pear Endive Salad
  • Asian Pear are known as: Nashi Pear, Sand Pear, Apple Pear, Korean Pear, Japanese Pear or Chinese Pear
  • Origin and cultivation: cultivated in Asia, gaining in popularity in the rest of the world
  • Availability: year-round
  • Appearance: pale yellow apple
  • Flavor: sweet with a crispy crunchy texture
  • Trivia: unlike other types of pears, the texture never softens as it ripens

2 endives
1 Asian pear
2 tablespoons of pine nuts
2 tablespoons of rice wine vinegar
1/3 cup of extra virgin olive oil
1 teaspoon of powdered mustard
1 hollowed out can
Salt and pepper


First, toast the pine nuts in a toaster oven or a small pan for a minute or two until the aroma is enhanced.

Make a vinaigrette by whisking the vinegar, olive oil, mustard, salt and pepper.

Chop up the endives.

Core the pear and slice into thin rings. Use the hollowed out can to cut each pear slice into a perfect circle. Gently mix the endive and pears and pine nuts and vinaigrette, reserving a few pine nuts as garnish.

Then, use the same hollowed can as a mold on each plate, alternating layers of pear and spoonfuls of endive. Use a spoon to hold the salad steady and remove the can, leaving a nice stack. Garnish with pine nuts.

Serves 2.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.