Harvest Endive Bites

A crisp, modern take on the classic Waldorf Salad: light, colorful, and beautifully reimagined

Ingredients

For the Vinaigrette:

  • 3–4 heads endive (mix yellow + red for color)

  • 1 pear, finely diced

  • ½ cup candied pecans, chopped

  • ¼ cup pomegranate seeds

  • ¼ cup blue cheese, crumbled

  • 1 shallot, finely minced

  • Fresh cracked pepper

For the Crudo:

  • 3 tbsp olive oil

  • 1 tsp Dijon

  • 1 tbsp lemon juice

  • 1 tsp white balsamic glaze/reduction

  • Salt + pepper

Instructions

Prep the endive

  • Trim the base and separate the leaves.

  • Arrange on a platter, alternating colors for a balanced, elevated look.

Make the filling

  • In a bowl, combine the pear, candied pecans, pomegranate seeds, shallot, and blue cheese.

  • Add cracked pepper.

Mix the dressing

  • Whisk together olive oil, Dijon, lemon juice, and white balsamic.

  • Season lightly with salt + pepper.

  • Pour over the pear mixture and toss gently to coat.

Assemble

  • Spoon the mixture into each endive cup.

  • Finish with extra pomegranate seeds or pecan crumbs on top.

Serve immediately

  • Crisp, seasonal, and perfectly elegant.