Grilled Endive and Pear Salad
Ingredients
- 1 Bosc pear, peeled and halved ⓘ
- 1 1/2 cups Merlot wine or apple juice ⓘ
- 13 cup agave nectar
- 2 Tbs. lemon juice
- 1 tsp. grated lemon zest ⓘ
- 1 cinnamon stick ⓘ
- 3 whole cloves ⓘ
- 1 Tbs. balsamic vinegar ⓘ
- 1 Tbs. pure maple syrup or agave nectar ⓘ
- 1 Tbs. olive oil ⓘ
- Vegetable oil, for brushing grill pan
- 2 red endives, halved lengthwise ⓘ
- 1 cup frisee lettuce ⓘ
- 1 green onion, thinly sliced on bias (2 Tbs.) ⓘ
Instructions
- To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down; bring to a boil.
- Reduce heat to medium-low; cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through.
- Cool in liquid.
- To make Dressing: Whisk together all ingredients in small bowl.
- Season with salt and pepper, if desired, and set aside.
- To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat.
- Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.
- Toss remaining Dressing with frisee and green onion in bowl.
- Divide among 2 plates.
- Slice Poached Pears, and fan on one side of each plate.
- Top frisee with endive halves, and drizzle with pear poaching liquid.
Nutrition & Diet Analysis (per serving)
671
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).