Endive and Pear Salad with Blue Cheese Dressing

  • Serves : 4
  • Preparation : 15 minutes
  • Cooking/Cooling : 10 minutes


  • 80 ml (⅓ cup) hazelnuts
  • 125 ml (½ cup) iÖGO Greek 0% Plain yogurt
  • 60 ml (¼ cup) mayonnaise
  • 5 ml (1 tsp.) white balsamic vinegar
  • 60 g (2 oz) Ermite blue cheese or other*, crumbled
  • 2 white endives, finely chopped
  • 2 red endives or 1 small radicchio, finely chopped
  • 500 to 750 ml (2 to 3 cups) arugula
  • 2 pears, deseeded and thinly sliced
  • Salt and ground pepper

Good to know…

To vary, replace the blue cheese with goat cheese, the hazelnuts with almonds or pecans, and the pears with apples.

Adjust the recipe to your liking!


Preheat the oven to 180ºC (350ºF). Put hazelnuts on a baking sheet and roast for 8 to 10 minutes or until they are slightly roasted, stirring once. Let cool and coarsely chop.

In a bowl, combine the yogurt, mayonnaise, vinegar and blue cheese. Set aside.

In a salad bowl, mix the endive, arugula, pears and hazelnuts. Add the dressing and pepper, and mix. Adjust seasoning and serve immediately.

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