Belgian endive with pear and cilantro topping
SmartPoints® value per serving
Fresh ripe pear adds a welcome sweetness to the tangy topping of this salad and cilantro is a surprisingly delicious herb companion for the fruit. Prepare the dressing before you peel and dice the pear, then cut the pear and add it to the dressing immediately to prevent it from oxidizing and turning brown. To fully appreciate this elegant salad, serve it separately, as an hors d’oeuvre, at the table. It makes a perfect prelude to Lobster, Goat Cheese, and Sun-Dried Tomato Pizza.
1 fl oz
2 Tbsp, fresh, chopped
1 Tbsp, minced
⅛ tsp, freshly ground
1 medium, ripe, peeled and diced
2 head(s), large
- Combine the vinegar, cilantro, oil, shallot, sugar, mustard, salt, and pepper in a medium bowl. Add the pear and toss gently to coat.
- Separate 12 outer leaves from the heads of endive. Chop the remaining endive and mix with the pear and dressing. Arrange the endive leaves on 4 plates. Spoon the pear mixture over the endive leaves and serve at once. Yields 3 endive leaves with 1⁄2 cup topping per serving.