Belgian Endive with Pear and Cilantro Topping

2
2
2
Smartpoints value per serving
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
Fresh ripe pear adds a welcome sweetness to the tangy topping of this salad.

Ingredients

red wine

1 fl oz

cilantro

2 Tbsp, fresh, chopped

olive oil

1 Tbsp

uncooked shallot(s)

1 Tbsp, minced

sugar

½ tsp

Dijon mustard

½ tsp

table salt

¼ tsp

black pepper

tsp, freshly ground

pear(s)

1 medium, ripe, peeled and diced

endive

2 head(s), large

Instructions

  1. Combine the vinegar, cilantro, oil, shallot, sugar, mustard, salt, and pepper in a medium bowl. Add the pear and toss gently to coat.
  2. 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.

Notes

Prepare the dressing before you peel and dice the pear, then cut the pear and add to the dressing as soon as you cut it, to prevent it from turning brown from exposure to the air.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.

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