Endive and Radicchio Salad with Pecorino and Roasted Asian Pear
Ingredients
FOR THE PEARS
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 Asian pears, cored, halved, and cut into ¼-inch slices
Apple Cider Maple Vinaigrette
- ¼ cup apple cider vinegar
- 2 teaspoons pure maple syrup
- 1 garlic clove, grated
- ¼ teaspoon Dijon or whole-grain mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ¼ cup extra virgin olive oil
For the Salad
- 1 head radicchio (leaves separated, large leaves torn into 3-inch pieces, small ones left whole), rinsed and dried
- 2 Belgian endive (leaves separated and cut into 1-inch pieces), rinsed and dried
- 4 ounces toasted pine nuts
- 4 ounces fresh pomegranate seeds (arils)
- 2 ounces pecorino, shaved
- Flaky salt and freshly ground pepper, for garnish
Instructions
- To roast the pears: Melt butter over medium-high heat in a heavy-bottomed skillet. Add sugar and stir until melted and starting to brown. Add pears and toss to coat. Cook, tossing occasionally, until pears are softened but still retain some texture and begin to caramelize, about 4–5 minutes. Transfer to a large plate and allow to cool completely. To make the dressing: Combine all ingredients in a glass jar with a tight-fitting lid and shake well until thoroughly combined. To assemble the salad: Place leaves in a bowl, and toss with pine nuts, pomegranate seeds and pecorino. Dress salad with Apple Cider Maple Vinaigrette. Garnish with cooled roasted pears, a pinch of flaky salt such as Maldon and freshly cracked black pepper. Chef note: Recipe is easily doubled.
