Grilled Endive and Pear Salad Recipe | Vegetarian Times Skip to main content

Grilled Endive and Pear Salad

The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.

Ingredients: 

Ingredient Set Name: 

Poached Pears

Ingredients: 

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1 Bosc pear, peeled and halved
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1 ½ cups Merlot wine or apple juice
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⅓ cup agave nectar
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2 Tbs. lemon juice
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1 tsp. grated lemon zest
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1 cinnamon stick
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3 whole cloves

Ingredient Set Name: 

Dressing

Ingredients: 

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1 Tbs. balsamic vinegar
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1 Tbs. pure maple syrup or agave nectar
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1 Tbs. olive oil

Ingredient Set Name: 

Salad

Ingredients: 

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2 red endives, halved lengthwise
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1 cup frisee lettuce
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1 green onion, thinly sliced on bias (2 Tbs.)

Instructions: 

1. To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down; bring to a boil. Reduce heat to medium-low; cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through. Cool in liquid.

2. To make Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper, if desired, and set aside.

3. To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat. Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.

4. Toss remaining Dressing with frisée and green onion in bowl. Divide among 2 plates. Slice Poached Pears, and fan on one side of each plate. Top frisée with endive halves, and drizzle with pear poaching liquid.

Nutrition Information: 

Calories: 
247
Protein: 
1 g
Total Fat: 
9 g
Saturated Fat: 
1 g
Carbohydrates: 
42 g
Cholesterol: 
0 mg
Sodium: 
16 mg
Fiber: 
5 g
Sugar: 
33 g
Yield: 
Serves 2

Comments on this Recipe

This recipe was incredibly good, but the salad mix was hard to come by. 1 store of 3 had the frisee, and I had to make it without the endives. But, I was glad that I still made it.