Endive and Grape Salad With Pear Vinaigrette
"Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Pear Vinaigrette
- 2 cups fresh pear juice (about 4 pears)
- 1⁄2 lemon, juice of
- 2 tablespoons cider vinegar
- 1⁄2 teaspoon maple syrup
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 cup canola oil
- water, as necessary
- salt & 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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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
