Recipe courtesy of Chuck Hughes
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Endive and Grape Salad with Pear Vinaigrette
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
Level:
Easy

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.

Cook's Note

*Old Cheddar or Gouda can be substituted for the Mimolette.

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