serves 4-6

  • 1 head Frisée lettuce
  • 2-3 Belgian endive, sliced in half
  • 1 firm Bosc pear
  • 1/4 c Chèvre goat cheese
  • 1 tbsp butter
  • 2 tsp brown sugar 
For the dressing:
  • 1/3 c good quality extra virgin olive oil
  • 1/4 c champagne vinegar
  • 1 tsp dijon mustard
  • 1/2 lemon, zested & juiced
  • 1/2 tsp raw honey
  • 1-2 garlic cloves
  • Flaky sea salt & fresh cracked pepper


First make the dressing: in a small bowl, whisk together the champagne vinegar, lemon juice, dijon mustard and raw honey with a pinch of flaky sea salt. Using a microplane, grate the garlic into the small bowl. Next, slowly add the olive oil while whisking and finish with fresh cracked pepper and lemon zest. This can also be done in a blender.

Prepare the salad: cut the base of the frisée off and toss with vinaigrette. Slice the pears into thin spears, arrange the slices on top of the frisée. Add the goat cheese after tossing the salad with the vinaigrette. Set aside.

Make the endive: heat a cast iron skillet on a medium-high heat and melt the butter. Slice the endives in half and sprinkle the cut side with the brown sugar. Place the endive in the pan, cut side down and caramelize, about 3-5 min in the pan. Finish the salad with caramelized endive, pinch of flaky sea salt & fresh cracked pepper. Serve immediately.