Harvest Pear & Endive Salads
Serves: 12
 
Ingredients
  • 3 red Belgian endives, divided
  • 1 cup stemmed, roughly chopped baby arugula
  • ⅓ cup ¼-inch diced Bartlett pear
  • ¼ cup Creamy Sunflower Dressing (recipe follows)
  • Garnish: sunflower microgreens*, unsalted roasted sunflower seed kernels
Instructions
  1. Remove 12 outer leaves from endives—these will act as your salad bowls. Finely chop remaining endive to equal ¼ cup.
  2. In a large bowl, combine chopped endive, arugula, and pear. Drizzle Creamy Sunflower Dressing over greens and pears, tossing gently. Divide salad among endive leaves.
  3. Garnish with sunflower microgreens and sunflower seeds, if desired.
Notes
*We used City Roots Organic Farms Sunflower Microgreens, available at Whole Foods.
Recipe by TeaTime Magazine at https://teatimemagazine.com/harvest-pear-endive-salads/