Bacon, Blue Cheese and Pears, oh my! This tasty salad could be served as a side, but it’s so yummy you may want to make it an entrée with optional roasted chicken as extra protein!

What’s endive? I didn’t know either. It’s a slightly bitter tasting leaf vegetable that is perfectly balanced in this salad with the sweetness of the pears and salty bacon.

Ingredients

• 3 tablespoons sherry or apple cider vinegar Add to list
• 2 tablespoons Dijon mustard Add to list
• 1 tablespoon honey Add to list
• 1 tablespoon minced shallot Add to list
• 1 clove garlic, minced Add to list
• 3 tablespoons olive oil Add to list
• Salt and pepper, to taste Add to list
• 2 heads endive, thinly sliced Add to list
• 5 ounces baby arugula (salad greens or more endive works well too!)Add to list
• 3 strips cooked bacon, crumbled Add to list
• 1/4 cup crumbled blue cheese (omit for dairy free and paleo)Add to list
• 1/4 cup pistachios Add to list
• 1 pear – halved, cored and thinly sliced

Directions

• In a large bowl, combine vinegar, mustard, honey, shallot and garlic. Let sit 15 minutes to soften shallot and garlic and to infuse flavor. Slowly whisk in the olive oil to create an emulsified dressing. Season with salt and pepper.
• Add endive and arugula to the bowl; toss to coat. Divide salad between 6 plates and sprinkle with bacon, blue cheese, pistachios and sliced pears.

Thanks PCC Natural Markets for the inspiration!