‘Tis the Season for Seasonal Salad: Spinach, Endive and Pear Salad with Blue Cheese and Maple Vinaigrette

When it comes to food and the holidays, I have a weakness for tradition. And even though I am the kind of person who will eat anything and everything you put in front of me anytime of day (as long as there is some hope of it being delicious), for the holidays I like to stick with tradition. Because, after all, that’s what the holidays are all about; doing the same rituals year after year after year so that in an ever changing world we at least can rely on turkey on Thanksgiving, prime rib for Christmas and potato latkes for Hannukah. I find comfort in this. For Christmas dinner, which I have made every year for my entire family for the past five years, I always start with a seasonal salad. In my opinion, every elegant holiday meal should start with some hors d’oeuvres, cocktails and conversation, followed by a seasonal salad, a hearty main course and something special for dessert. This spinach and endive salad is the perfect salad for your holiday meal. It’s the ideal combination of this season’s flavors and is so easy it won’t take time away from the the rest of the meal you’ll be perfecting this holiday season.



Spinach, Endive and Pear Salad with Maple Vinnagrette

Serves 6

  • 1/4 cup extra-virgin olive oil
  • 2 small shallots, finely chopped
  • 3 tablespoons champagne vinegar
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 Belgian endives, assorted colors, leaves separated
  • 10 oz baby spinach
  • 1 Bosc  pear, thinly sliced
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled Danish blue cheese, preferably Stilton
  • Salt and freshly cracked black pepper.

In a small bowl, whisk together the vinegar, olive oil, shallots and maple syrup. Season the dressing to taste with salt and and freshly cracked black pepper. On salad plates, arrange the baby spinach, endive leaves, and pear slices. Sprinkle each salad equally with cranberries and sliced almonds. Using  a spoon, drizzle the dressing evenly over each salad and top with crumbled blue cheese.



Filed under Appetizer, Christmas, Dinner, Fall, Gluten-free, Heather Platt, In Season, Lunch, Salad, Thanksgiving, Vegetarian, Winter

6 responses to “‘Tis the Season for Seasonal Salad: Spinach, Endive and Pear Salad with Blue Cheese and Maple Vinaigrette

  1. dreamcatcher0378

    This looks amazing… I love this blog!x x


  2. Hi Heather,

    I love not only this delicious salad, but your approach to entertaining: simple yet elegant. Puts everything in perspective when you realize that the point of entertaining is to enjoy the company of good friends and family. Keep the food simple, fresh and lovingly prepared and it’s bound to be delicious!

    Thanks for including the endive. Did you know that if it’s grown in the US, it’s from California? (And us?!) Now you know! 🙂

    on behalf of Discover Endive


    • HP

      Wow! Thanks for the endive fun facts. I love endive and I’m kind of going through an endive phase right now. Keep your eyes peeled for more posts!
      Thanks again!


  3. Heath, this salad looks delicious! Anything with pure Vermont Maple Syrup will be. Beautiful photos – especially the one with the pear. For some reasons, pears always remind me of you. I think we once discussed them reminding us of the 80’s. That was a great decade. Love you!


    • HP

      Yes, I agree. Vermont maple syrup makes everything taste better. Pears remind you of me?! That’s hilarious. Maybe I’m pear-shaped 🙂 I do love the 80s. xoxoxo


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