Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette

Name: Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 servings
Ingredients: 0.5 cup raw hazelnuts; 1 medium shallot; 1 tbsp Dijon mustard; 2 tbsp Champagne vinegar; 1 tsp wildflower honey; 2 tbsp toasted hazelnut oil; 3 tbsp extra-virgin olive oil; 0.5 tsp flaky sea salt; 0.25 tsp freshly cracked black pepper; 3 heads Belgian endives; 2 cups watercress; 0.5 small fennel bulb; 2 medium crisp Warren or Bartlett pears; 4 oz Roquefort cheese; 2 tbsp fresh chives

A love letter to Parisian café lunches refreshed with golden California light. Crisp Warren pears, bitter Belgian endive, and pungent Roquefort are brought together by an effortlessly shaken Champagne-hazelnut vinaigrette that emulsifies in seconds.

Marguerite Lavigne

September 10, 2026

Prep: 10 minutes

Cook: 4 minutes

easy

lunchsalad

bistro-saladefrench-classicpearsquick-dressing

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Timeline

14 minutes

0m5m10m14m

Toast Hazelnuts

Whisk Quick Vinaigrette

Slice Produce

Toss Greens

Garnish & Plate

Ingredients

0.5 cup raw hazelnuts(roughly chopped)
1 medium shallot(finely minced (about 2 tablespoons))
1 tbsp Dijon mustard(traditional French smooth style)
2 tbsp Champagne vinegar(or crisp apple cider vinegar)
1 tsp wildflower honey(raw California wildflower honey preferred)
2 tbsp toasted hazelnut oil(unrefined for deep nutty aroma)
3 tbsp extra-virgin olive oil(peppery, fruity West Coast olive oil)
0.5 tsp flaky sea salt(such as Maldon or Fleur de Sel, plus more to finish)
0.25 tsp freshly cracked black pepper(coarsely ground)
3 heads Belgian endives(trimmed and sliced crosswise into 1-inch ribbons)
2 cups watercress(tender sprigs, tough stems removed)
0.5 small fennel bulb(shaved paper-thin, ideally on a mandoline)
2 medium crisp Warren or Bartlett pears(firm and crisp, cored and thinly sliced lengthwise)
4 oz Roquefort cheese(room temperature, crumbled into rough bite-sized chunks)
2 tbsp fresh chives(minced fine)

Instructions

1
Place 0.5 cup raw hazelnuts into a dry skillet over medium heat. Toast until fragrant, oils release, and skins blister lightly, shaking the pan frequently for about 4 minutes. Tip onto a plate to cool slightly.
4 min
Tip: Watch them like a hawk—nuts go from beautifully bronzed to tragic charcoal in thirty seconds flat.
2
While the nuts toast, whisk up the quick vinaigrette directly in the bottom of your large salad serving bowl: combine 1 medium shallot, 1 tbsp Dijon mustard, 2 tbsp Champagne vinegar, 1 tsp wildflower honey, 0.5 tsp flaky sea salt, and 0.25 tsp freshly cracked black pepper. Let sit for 1 minute to lightly macerate the shallot, then vigorously whisk in 2 tbsp toasted hazelnut oil and 3 tbsp extra-virgin olive oil until glossy and lightly thickened.
4 min
Tip: Whisking right in the wooden bistro bowl saves a dish and coats every leaf evenly when tossing later.
3
Prep the produce: shave the 0.5 small fennel bulb paper-thin, slice 3 heads Belgian endives into wide ribbons, clean 2 cups watercress, and slice 2 medium crisp Warren or Bartlett pears into crisp, luminous half-moons.
5 min
Tip: Slice the pears right before tossing so they retain maximum crunch and never oxidize.
4
Add the sliced fennel, endive ribbons, and watercress to the bowl right over the vinaigrette. Use your hands to gently lift and toss until every leaf glazes with the dressing.
2 min
Tip: Tongs bruise tender endive and watercress; clean fingertips give you the gentlest, fluffiest lift.
5
Layer in the sliced 2 medium crisp Warren or Bartlett pears gently into the greens. Scatter over 4 oz Roquefort cheese, the toasted 0.5 cup raw hazelnuts, and 2 tbsp fresh chives. Finish with an extra crack of black pepper and serve immediately.
2 min
Tip: Let the Roquefort sit at room temperature before crumbling so its creamy, salty richness instantly melts against the crisp, cold pear.

Chef's Notes

In late summer and early fall, California farmers markets overflow with Warren and Bartlett pears that have a snappy bite before they soften completely. That crisp texture paired with earthy French blue cheese and a fast shallot-Dijon emulsification is bistro perfection at lunch. Pair with a chilled glass of skin-contact Chenin Blanc and a torn warm baguette.

Frequently Asked Questions

How long does Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette take to make?

Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette takes about 14 minutes total. That includes 10 minutes of prep and 4 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette?

The main ingredients are: raw hazelnuts, shallot, Dijon mustard, Champagne vinegar, wildflower honey, toasted hazelnut oil, extra-virgin olive oil, flaky sea salt, freshly cracked black pepper, Belgian endives, watercress, fennel bulb, crisp Warren or Bartlett pears, Roquefort cheese, fresh chives.

What type of meal is Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette?

Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette is categorized as: lunch, salad.

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