Endive Salad with Grilled Salami & Pears

Endive Salad with Grilled Salami & Pears


¼ cup balsamic vinegar

1 tablespoon chopped garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup olive oil

4 ounces, cured salami slices, cut on the bias into 1/8 inch wide strips

3 California endive, cut across into ½” pieces

1 pear, sliced thin

½ cup Romano, shaved

2-3 tbsp. hazelnut pieces, toasted


  1. Whisk the vinegar with the garlic, salt and pepper. Then, slowly add oil and mix until emulsified. 
  2. Grill salami until lightly marked, 1 to 2 minutes a side.
  3. In a separate bowl, dress and toss the endive.
  4. Lay dressed endive on a platter and top with salami, pear, Romano and hazelnut pieces. Season with salt and pepper.

Wine Suggestion: Barbera (i.e. Yorba ’09 Barbera)