Endive and Grape Salad with Pear Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 618
- Total Fat
- 44
- Saturated Fat
- 8
- Carbohydrates
- 53
- Dietary Fiber
- 7
- Sugar
- 41
- Protein
- 9
- Cholesterol
- 26
- Sodium
- 993
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 45 min
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.