Champagne-Compressed Pear & Endive Salad

Featured at The 2026 Distinguished Alumni Gala

This refined first course balances the gentle bitterness of red and white endive with delicate Lolla Rossa greens, fragrant toasted hazelnuts and pears infused with Champagne. A smooth ribbon of whipped Smokey Rogue cheese brings richness to the plate, while chervil, fennel pollen and Champagne vinaigrette create a bright, elegant finish.

A Toast to Distinction

Created for The 2026 Distinguished Alumni Gala, this salad was designed to open the evening with contrast, color and a sense of celebration. Champagne-compressed pear offers a subtle nod to the occasion, while the sculptural endive leaves and curved spread of whipped cheese give the plate its composed, gala-ready presentation.

Champagne-Compressed Pear & Endive Salad

Yield: 6 plated salads Preparation time: 45 minutes, plus at least 4 hours for the pears Dietary notes: Vegetarian and gluten-free

For the Champagne-Compressed Pears

• 2 firm-ripe Bosc or Anjou pears

• 1 cup chilled brut Champagne

• 2/3 cup pear nectar

• 1 tablespoon plus 1 teaspoon fresh lemon juice

• 1 tablespoon plus 1 teaspoon cooled simple syrup

For the Whipped Smokey Rogue Cheese

• 4 ounces Smokey Rogue cheese, rind removed and softened

• 1 1/2 ounces full-fat cream cheese, softened

• 2 tablespoons cold heavy cream, plus more if needed

• 1 teaspoon fresh lemon juice

• Pinch of finely ground black pepper

For the Champagne Vinaigrette

• 1/4 cup Champagne vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon mild honey

• 1 tablespoon finely minced shallot

• 1/2 teaspoon finely grated garlic

• 1/2 cup neutral-flavored canola oil

• 2 tablespoons fruity extra-virgin olive oil

• Kosher salt and finely ground white pepper, to taste

For the Salad

• 1 small head red endive, trimmed and leaves separated

• 1 small head white endive, trimmed and leaves separated

• 7 ounces Lolla Rossa greens, washed and thoroughly dried

• 2 ounces skinned hazelnuts

• Tender fresh chervil sprigs

• Fennel pollen, for a very light finishing garnish

Preparation

1. Prepare the pears: Gently combine the chilled Champagne, pear nectar, lemon juice and simple syrup. Peel and core the pears, then cut them into thin, even wedges. Place the pears and liquid in a vacuum-seal bag and seal on a gentle or moist setting. Alternatively, place them in a zip-top bag, press out as much air as possible and keep the fruit submerged. Refrigerate for at least 4 hours, preferably overnight.

2. Make the vinaigrette: Blend the Champagne vinegar, Dijon, honey, shallot, garlic, a pinch of salt and white pepper until uniform. With the blender running, slowly stream in the canola oil followed by the olive oil. Refrigerate until needed and whisk before serving.

3. Whip the cheese: Beat the softened Smokey Rogue cheese and cream cheese until completely smooth. Add the lemon juice and black pepper. Gradually add the cold heavy cream and whip just until the mixture is light, smooth and spreadable. Refrigerate until ready to plate.

4. Toast the hazelnuts: Spread the hazelnuts on a baking sheet and toast at 325°F for 8–12 minutes, until fragrant and evenly golden. Cool completely, remove any loose skins and roughly chop.

5. Dress the greens: Combine the endive and Lolla Rossa immediately before serving. Add just enough vinaigrette to coat the leaves lightly, then toss gently. The greens should remain crisp and airy.

6. Plate: Sweep approximately 1 tablespoon of whipped cheese in a graceful curve along one side of each chilled salad plate. Arrange the dressed greens with visible height. Drain and lightly blot the pear wedges, then place them between the endive leaves. Finish with toasted hazelnuts, tender chervil sprigs and the lightest pinch of fennel pollen.

Chef's Notes

Keep every component cold and assemble the salads immediately before serving. Fennel pollen is highly aromatic, so use it sparingly. For the most polished presentation, leave some of the red and white endive leaves whole and position them vertically to create height and movement.

Allergen Information

Contains milk, tree nuts (hazelnuts) and mustard. Champagne is used in the pear preparation. Ingredient labels should always be checked when preparing the recipe for guests with food allergies or dietary restrictions.

Recipe inspired by the menu of The 2026 Distinguished Alumni Gala and presented by Century Oak Catering.