2pearsquartered, cored, and thinly sliced crosswise
2tablespoonsminced chives
3tablespoonsroughly chopped chervil
Instructions
In a small bowl of container combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, and salt and pepper.
In a large bowl combine the endive, pears, and half the chives and chervil. Add the dressing and gently toss to combine. Transfer to a salad bowl, or individual serving plates and sprinkle with the remaining chives and chervil.
Notes
I wouldn’t cut the endive more than an hour or so before making this salad, as it browns more quickly than most lettuces. And sliced pear browns even more quickly, so that’s a right before you serve thing. However, because there is some citrus in the dressing, which slows down browning in everything from fruit to vegetables, you could actually dress the whole thing and let it hang out in the fridge for around 1/2 an hour before serving. Let is sit for about 10 minutes before serving to take the chill off.