Endive Salad with Roasted Pears
- 4 cups baby arugula
- 1 small head radicchio, sliced (about 2 cups)
- 2 heads Belgian endive
- 1 head baby frisée
- ¼ teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 unpeeled ripe but firm USA Pears
- Dish D’Lish Cranberry Vinaigrette (recipe follows)
- ½ cup crumbled blue cheese
- ⅓ cup dried cranberries
- ½ cup hazelnuts, toasted, skinned and coarsely chopped
- Dish D’Lish Cranberry Vinaigrette Ingredients
- ⅔ cup fresh or frozen cranberries
- ¼ cup sugar
- ½ cup white wine vinegar or distilled white vinegar
- 1 teaspoon Dijon mustard
- ¼ cup orange juice
- ¾ cup vegetable oil or very light olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To roast the pears, preheat an oven to 500 degrees. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture. Spread the pears on a rimmed baking sheet lightly sprayed with vegetable oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized.
You can make the pears up to one day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about an hour before serving.
To finish the salad, cut the root end and about 1 inch of the top off the frisée. Rinse the frisée thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips.
Toss the frisée and endive in a large, deep bowl with the remaining greens and about ½ cup of the vinaigrette.
Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass additional dressing.
Chef’s Note: If you are having a big dinner party during the holidays, the entire recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears for the roasted pears.
Dish D’Lish Cranberry Vinaigrette
Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.
Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate until needed.
yield: Makes 1 ½ cups
From Kathy Casey’s Northwest Table, Chronicle Books
- Serving Size: 4 Cups (305g)
- Calories: 490
- Carbohydrate: 31g
- Dietary Fiber: 6g
- Protein: 5g