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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Endive Salad with Roasted Pears and Walnuts Recipe

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This recipe for Endive Salad with Roasted Pears and Walnuts is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup walnut pieces
2 red pears such as red Bartlett, unpeeled, halved, cored, and cut length-wise in 1/2 inch thick slices
4 small Belgian endives (1/2 to 3/4 pound total weight) halved lengthwise
4 Tbsp. walnut oil
1/8 tsp. ground cloves
kosher salt and freshly ground black pepper
1 Tbsp. raspberry vinegar
2 tsps. finely chopped shallot
1 head Boston lettuce, leaves separated
1/4 cup crumbled Roquefort cheese
Directions:
Directions:
Preheat oven to 400 degrees. Spread nuts on rimmed baking sheet and roast, stirring 1 or 2 times, until they are a shade darker and fragrant, 5 - 7 minutes. Immediately transfer nuts to a plate and let cool.

Place the pears and endives in a single layer on the baking sheet. Brush with 2 Tbsp. walnut oil and sprinkle evenly with the cloves. Season lightly with salt and pepper. Roast the pears and endives, turning once, just until both are softened and tinged with gold, 7 - 9 minutes.

Meanwhile, in a small bowl, whisk together the remaining 2 Tbsps. walnut oil, the vinegar, the shallot, and a pinch of salt and pepper. Divide the lettuce among individual plates.

Remove the pan from the oven. When the roasted pears and endives are cool enough to handle, arrange them on the lettuce, dividing them evenly. Drizzle evenly with the dressing. Sprinkle with the nuts and cheese, again dividing evenly. Serve at once.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A great fall or winter salad. Catherine made this for Christmas dinner 2006.

 

 

 

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