 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften[ and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.] Ingredients:
4 ripe pears, halved and cored |
2 tablespoons olive oil |
2 teaspoons sugar |
salt |
1/2 cup olive oil |
1/4 cup pecan oil |
3 tablespoons rice wine vinegar |
1 tablespoon honey |
1 teaspoon creole mustard |
1 shallot, minced |
salt |
freshly ground black pepper |
5 heads belgian endive, cored and leaves separated |
2 handfuls mixed bitter green leaves |
2 cups blue cheese, crumbled into chunks |
1/2 cup pecans, toasted |
Directions:
1. For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
2. For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
3. To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.
|
|