Spinach, pear, and endive salad

When I have some stuff in my refrigerator but am unsure what to make, I often just go online and search for ideas. One of the sites I like is at kp.org/Thrive in the Cookinmg and Eating tab. With Cookstr you can search for an ingredient or two and lots of ideas come up. So I had some endive grown by Rich Collins of California Vegetable Specialties in Rio Vista. I also had some pears. Add some spinach, shallots, make a vinaigrette and you've got a great salad. This is so good.

Servings: 6


  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon honey
  • 1 teaspoon Dijon vinegar ( this is a little less than the recipe)
  • 4 Tablespoons extra virgin olive oil ( again less than the recipe but I like my vinaigrettes a little more acidic plus it reduces calories from fat a little)
  • Salt and freshly ground pepper to taste
  • 1/2 pound baby spinach leaves, washed and dried
  • 3 Belgian endive, leaves spearated and cut into bite sized pieces
  • 2 pears, peeled and sliced
  • 3 shallots, thinly sliced


Whisk the vinaigrette in a bowl. Mix the fruit and veggies in a salad bowl. Toss with the vinaigrette.

Nutrition Information (per serving)


Preston Maring, MD