Grilled Pear Salad

Let’s keep with the grilled fruit theme for this week!

I’m not the most exciting salad maker as I tend to keep salads in the “toss whatever you have in the fridge” category, but every now and then I’ll put a little more effort into the flavours and ingredients and actually make it a recipe!

The flavours in this salad help to mask the bitterness of the endive and radicchio making it much more pleasant to eat than on it’s own. Who knows – will this salad turn you into a lover of bitter veggies? You’ll only know if you try!

grilled pear salad with crunchy shallots, bacon, curly endive, goat cheese gluten free

Grilled Pear Salad

Serves 2 as a main or 4 as a side


1 bunch curly endive
1 head radicchio
2 barlett pears
2 tbsp goats cheese
2 strips of bacon, raw
3 tsp butter (or 2 tsp if you use bacon drippings)
1 tsp maple syrup

¼ cup white wine vinegar
1/3 cup extra virgin olive oil
2 tsp maple syrup
1 shallot, chopped
sea salt to taste


  1. Bring a small pot to a boil and heat a medium skillet over medium-low heat.
  2. While waiting for it to boil and heat – prep the veggies – chop the shallot into small pieces, set aside. Peel pear and slice in half lengthwise and remove seeds, set aside. Wash curly endive and remove the bottom white part of the stem. Slice radicchio in half and then into smaller pieces. Add endive and radicchio to a large bowl or 4 separate bowls.
  3. Boil pears for 4 minutes until slightly soft.
  4. While waiting for the pears to boil, cook bacon on the heated skillet until very crispy – approx. 6 minutes each side. Once done, place on paper towel to absorb grease. Keep the skillet on the heat and add the chopped shallot – you can use the bacon drippings or wipe clean and add 1 tsp butter. Cook and stir shallot until translucent.
  5. Heat a grill plate (or regular pan) on medium heat. Slice the boiled pears into thin slices. Melt 2 tsp butter and stir in 1 tsp maple syrup. Brush both sides of the pears and place on heated grill plate and grill lightly for 2 minutes each side until you can see grill marks.
  6. Using a food processor or blender – mix the dressing ingredients with the shallot to try and combine all the ingredients. It may still be a bit lumpy – but combine the best you can. Dressing can be warm or cold, but will be warm if you serve immediately.
  7. Pour dressing over salad mixture and toss. Top with crumbled bacon, goats cheese, and grilled pear. Enjoy!

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
Sign Up for Free Info

Leave a Comment

Your email address will not be published. Required fields are marked *