Ingredients

1 California Bartlett Pear

3 medium heads endive (red or white)

3/4 cup small-dice feta cheese

1 1/2 teaspoons lemon juice

1 Tablespoon olive oil

3/4 teaspoon ground coriander

salt

freshly ground black pepper

Directions

Trim the ends off the heads of endive and remove the leaves (will yield 30 to 40 leaves); set aside.

Slice the Bartlett pear into cubes or use a pear slicer to create sections, halve each pear section if desired.

Gently toss the pear, feta, lemon juice, olive oil, and coriander in a medium bowl until evenly coated.

Season with salt and pepper to taste and toss to coat well.

Place a spoonful of the pear-feta mixture on each endive leaf.

Serve immediately or chill for up to one hour.

Serves 8-12 or 1 large salad.

Recipe courtesy of California Endive