Pear and Fig Salad

  • Yield: 4 servings


8-- fresh figs, stems removed
2-- ripe Bosc or Anjou pears
1head Belgium endive
1head red radicchio
1/3cup crumbled blue cheese
Mustard-Honey Vinaigrette
1teaspoon salt
1/8cup red wine vinegar
1teaspoon whole grain mustard
1-- garlic clove, minced and mashed
1/4cup honey
1/2cup olive oil


  1. To prepare the salad:  Slice the figs into quarters.  Set aside.
  2. Peel and remove the core from the pears.  Cut into 8 wedges each.
  3. Separate the endive and radicchio into sections.  Arrange alternately on a serving plate.
  4. Place the figs and pear sections inside each leaf of the endive and radicchio.  Top with crumbled blue cheese.  Chill until ready to serve.  Drizzle with mustard-honey vinaigrette.
  5. To prepare the dressing:  Whisk together the salt and vinegar until frothy.
  6. Add the mustard, garlic and honey, whisking to combine.
  7. Add the olive oil in a stream while whisking. 

Recipe reprinted with permission from Under the Fig Leaf; A Cookbook for Fig Lovers (copyright 2009, Sherri Lee Parker Lee).