FoodNashi and Endive Salad


  • 4 Nashi, cored and cut into 1 inch pieces
  • 2 teaspoons honey
  • 1 tablespoon plus 2 teaspoons extra virgin olive
  • ¼ teaspoon  salt
  • 1/8 teaspoon black pepper
  • ½ teaspoon dry mustard
  • ½ small onion thinly sliced
  • 2 heads Belgian endive, sliced crosswise into one inch pieces
  • 1 bunch watercress, stems removed
  • 4 oz blue cheese, crumbled
  • 1 ½ teaspoons red wine vinegar


Add pears, 2 teaspoons olive oil, honey, dry mustard, salt and pepper and toss well. Place in skillet over medium heat. Add Nashi and onions, cook and toss about 3 minutes or until pears are golden brown and onions are slightly wilted. Transfer pears, onions and juices to a bowl. Add the endive, watercress, cheese, remaining olive oil and vinegar, toss gently. Season with salt and pepper and serve warm. Makes 4 servings.