Super Greens Balls with Endive Pear, Walnuts & Herb Mustard Dressing

Serves 2


6 HECK Super Greens Balls

1/2 endive

2 ripe pears

90ml olive oil

30ml white wine vinegar

1 tsp Dijon mustard

1 tsp wholegrain mustard

1 tablespoon finely chopped chives

Sea salt

Black pepper 

Olive oil

2 small handfuls of walnuts, left whole


  1. Pre-heat oven to 200°c, 180°c fan, gas mark 6.
  2. Place the balls into the oven for 10-12 minutes.
  3. While the balls are cooking, heat a frying pan and quarter the endive and cut the pears into 8s making sure to remove the core.
  4. Drizzle a touch of olive oil onto the pears and place them into the hot frying pan, cook for one minute each side, remove and place to one side.
  5. For the dressing, place the olive oil, mustard, chives, vinegar and pinch of salt & pepper into a jar with a lid. Shake until well mixed and thickened.
  6. Add the endive and pear pieces to a mixing bowl and add the dressing (add as much or as little as you like - the rest will keep in the fridge for 5 to 7 days).
  7. Divide the salad onto two plates and top with the goats’ cheese balls and walnuts.



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