Whole Roasted Endives with Pear, Arugula, and Walnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A red-skinned pear like Starkrimson, red Bartlett, or red Anjou is gorgeous here. If you'd prefer something with a crisp bite, though, try Bosc. Ingredients:
1 cup apple cider |
1 teaspoon sugar |
2 whole cloves |
1 (2-inch) cinnamon stick |
1 small bay leaf |
1 teaspoon olive oil |
4 heads belgian endive, halved lengthwise |
3/8 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 tablespoon fresh lemon juice |
1 tablespoon toasted walnut oil or olive oil |
4 cups arugula |
1/4 cup chopped walnuts, toasted |
1 large ripe bosc pear, cored and thinly sliced |
Directions:
1. Preheat oven to 450°.
2. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Strain cider mixture through a sieve into a bowl; discard solids.
3. Brush olive oil on a baking sheet; arrange endive halves, cut side down, on prepared pan. Brush 2 tablespoons cider mixture over endive; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes. Remove from oven; turn endive halves over. Brush cut sides with 2 tablespoons cider mixture.
4. Preheat broiler.
5. Broil endive 4 minutes or until edges begin to brown.
6. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining cider mixture, lemon juice, and walnut oil in a large bowl, stirring with a whisk. Add arugula, walnuts, and pear, tossing to coat. Arrange 2 endive halves on each of 4 salad plates, and top each serving with 1 1/2 cups arugula mixture.
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