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Endive and Asian Pear Stacks with Walnut Pesto
By Chef Deborah Fabricant


2 each Asian Pears sliced 
1/4 inch and seeded (12 slices) 
2 cups Radicchio coarsely chopped 
1 cup Blue Cheese mild and crumbled 
3/4 cup Walnut Pesto 
2 cups Belgian Endive coarsely chopped 
3/4 cup Balsamic Vinaigrette 

Walnut Pesto 

1 cup Basil Leaves, packed 
1 cup Cilantro, packed  
1/2 cup Tarragon, packed 
1/2 cup chopped Cilantro 
1 cup Walnuts toasted 
2/3 cup Extra Virgin Olive Oil 
2 tablespoons Walnut Oil 


Spray 6 stack cylinders with vegetable spray and place them on a sheet pan. 

Layer in the following order: 1 slice Asian pear, 1/3 cup radicchio, 1 tablespoon blue cheese, 1 tablespoon pesto, 1/3 cup endive, 1 slice Asian pear, 1 tablespoon blue cheese, 1 tablespoon pesto. 

Press down gently but firmly, and chill for 1-2 hours. 

To serve, slide a spatula under each stack cylinder and transfer to a serving plate. 

Unmold, drizzle with 2 tablespoons balsamic vinaigrette, and serve. 

Walnut Pesto: 

Combine the basil, cilantro, tarragon, parsley, walnuts, and vinegar in a food processor and blend well. 

Slowly add the oils until the pesto is well mixed. 

The pesto should be fairly thick and not runny.


If you don't have authentic stacks, use thoroughly cleaned soup sized aluminum cans.