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Endive and Grape Salad with Pear Vinaigrette
Recipe courtesy Chuck Hughes
- Total Time:
- 1 hr 20 min
- Prep:
- 15 min |
- Inactive Prep:
- 20 min |
- Cook:
- 45 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- PEAR VINAIGRETTE:
- 2 cups fresh pear juice (about 4 pears)
- Juice of 1/2 lemon
- 2 tablespoons cider vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon Dijon mustard
- 1/2 cup canola oil
- Water, as necessary
- Salt and freshly ground black pepper
- SALAD:
- 2 teaspoons olive oil, for toasting nuts
- 1/4 cup pine nuts
- 4 endives, trimmed
- 2 cups red grapes, halved
- 2 pears, cored and julienned
- 1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)
- *Cook's Note: Old Cheddar or Gouda can be substituted for the Mimolette.
Directions
For the pear vinaigrette:
Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
For the salad:
In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.