Pan-seared Belgian endive with pear and chestnuts

Name: Pan-seared Belgian endive with pear and chestnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Swiss

In short: Endive browned on the griddle, still crisp inside. Sliced pear and toasted Ticino chestnuts. A lemon and chive vinaigrette ties it all together.

Serves: 4. 20 minutes.

Indivia belga, Pera, Castagna, Erba cipollina

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Updated on 25 October 2026