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Grilled Balsamic Endive Salad

a bowl of food on a plate on a table

This is inspired by one of my favorite French restaurants in San Francisco, called Cote Ouest Bistro. It is a little hole in the wall in the middle of a neighborhood with nothing around it. It's is cozy and sweet, and everyone there speaks French. The owner is from Brittany, France, one of my favorite places to travel! They offer a tasty endive, Roquefort cheese and walnut salad that I love, but I decided to write a recipe by caramelizing the endives to make them even tastier. Enjoy! 

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Servings: 2


  • 2 endives
  • 1 tablespoon white or black balsamic vinegar, plus 1 teaspoon
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 oz feta, roquefort or blue cheese
  • 2 tablespoons roasted walnuts, chopped
  • 1/2 Asian pear or crunchy pear


1. Slice endives in half lengthwise. Toss with 2 tablespoons olive oil, a pinch of salt, could grinds of black pepper, and 1 tablespoon vinegar. 

2. Preheat large, flat sauté pan on medium heat until hot, about 30-60 seconds (a little water on the pan should gently sizzle). Place endives face down and allow to grill until nice and brown, about 3 minutes. 

3. Flip endives and allow to cook for about 2 more minutes to soften the top leaves.

4. Meanwhile, dice pears and chop walnuts. Mix in a bowl and add crumbled feta, roquefort or blue cheese. Toss with 1 tablespoon olive oil, 1 tsp balsamic vinegar, a pinch of salt and a few grinds of pepper.

5. When leaves are tender, remove endives from heat and place into a plate, sliced sides up. Spoon apple salad on top. Serve hot! 

Enjoy, like I just did!