Grilled Endive and Pear Salad
30 minutes or fewer
The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon
and cloves add spiciness, turning up the heat.
- 1 Bosc pear, peeled and halved
- 1 ½ cups Merlot wine or apple juice
- ⅓ cup agave nectar
- 2 Tbs. lemon juice
- 1 tsp. grated lemon zest
- 1 cinnamon stick
- 3 whole cloves
- 1 Tbs. balsamic vinegar
- 1 Tbs. pure maple syrup or agave nectar
- 1 Tbs. olive oil
- Vegetable oil, for brushing grill pan
- 2 red endives, halved lengthwise
- 1 cup frisée lettuce
- 1 green onion, thinly sliced on bias (2 Tbs.)
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.
January/February 2012 p.76