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Endive + Raspberry Salad with Vanilla Bean Vinaigrette



  1. 2 cups baby arugula

  2. 1 cup sliced endive

  3. Slivered red onions

  4. Handful fresh raspberries

  5. 2 TBL shelled pistachios

  6. 2 TBL saint agur blue cheese

  7. 2 TBL extra-virgin olive oil

  8. 1 TBL champagne vinegar

  9. 1/2 lemon squeeze

  10. 1 tsp maple syrup

  11. 1 tsp ground vanilla bean

  12. Pinch Himalayan sea salt

Here’s how

  1. Prepare Vanilla Bean Vinaigrette by whisking together olive oil, vinegar, lemon, maple syrup, vanilla bean and sea salt.


I found this vanilla bean grinder at Whole Foods. It takes all the labor out of scraping whole vanilla beans. Well worth the extra $.

  1. Place arugula in bowl.

  2. Slice endive and red onion and place in bowl. Mix ingredients together.

  3. Add pistachios.

  1. Sprinkle with raspberries and bleu cheese.

  2. Top with Vanilla Bean Vinaigrette. Yes please!

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