Endive and Grape Salad with Pear Vinaigrette

Name: Endive and Grape Salad with Pear Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 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; 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)

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Level: Easy
Total: 1 hr 20 min

Prep: 15 min
Inactive: 20 min
Cook: 45 min

Yield: 4 servings

Level: Easy
Total: 1 hr 20 min

Prep: 15 min
Inactive: 20 min
Cook: 45 min

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)

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.