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Playing How To Make Escarole Salad with Pears and Blue Cheese By Rachael

Swing into fall with Rach's easy side salad of escarole, pears, and blue cheese (Rach prefers Oscar's Hickory Smoked Blue Cheese).

She likes to serve this salad with her Sweet, Sour and Spicy Pork Chops with Rosemary.


For the dressing:
  • 2 tablespoons white wine vinegar
  • ½ lemon, juiced
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • ⅓ cup extra-virgin olive oil (EVOO)
  • 2 tablespoons thyme, chopped
  • Salt and pepper
For the salad:
  • 1 large head escarole or 1 romaine lettuce, coarsely shredded or chopped
  • 1 small bulb fennel, cored and very thinly sliced
  • 1 small or ½ medium red onion, very thinly sliced
  • 3 to 4 small ripe Seckel pears, thinly sliced and dressed with a little lemon juice
  • 6 ounces sliced or crumbled blue cheese


Serves: 4


Whisk up dressing to emulsify, streaming oil in. Adjust seasoning.

Combine salad ingredients (Rach uses her multi-grater and bench scrape — or "food mover") and toss with dressing just before serving.