Endive and Macadamia Nut Pear Salad with Lemon & Shallot Vinaigrette

Serves: Total Time:
2 10 min


  1. Plate baby spinach. Chop endive, remove outer leaves, plate.
  2. Slice pears, coat both sides with light amber maple syrup, plate.
  3. Shave Gruyere cheese, plate
  4. Top with dried cranberries, grate macadamia nuts, top.
  5. To serve, finish with Cindy's Kitchen Lemon & Shallot Vinaigrette to taste.
Cindys Note

Production Team Leader

Anastacia has been with Cindy's Kitchen for seven years. She enjoys cooking with her son Carlos.

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  • 2 Bartlett pears
  • 1 endive, chopped
  • 4 ounces baby spinach
  • 2 ounces Gruyere cheese
  • 1 ounce macadamia nuts, grated
  • 2 ounces light amber maple syrup
  • 1 ounce dried cranberries
  • Cindy's Kitchen Lemon & Shallot Vinaigrette
Lemon and Shallot Vinaigrette  Image

This recipe was made using Lemon and Shallot Vinaigrette .

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