Step 1

Prepare the raw ingredients. Dice the pear, trim and thinly slice the celery (using a mandoline is useful if you have one), chop the pistachios and parsley, and crumble the blue cheese. Combine all ingredients in a bowl and gently toss.

Step 2

In a separate bowl, add the olive oil, champagne vinegar, mustard, honey, salt and pepper and whisk vigorously until emulsified. Pour the vinaigrette over the salad and toss to combine.

Step 3

Gently peel each endive leaf, starting from the outside and working towards the center, and arrange on a platter. Occasionally trimming the root end with a sharp knife will help release the leaves more easily. Scoop the filling into the endive cups. Serve immediately. This dish holds up well at room temperature for at least an hour.