Belgian Endive with Pear and Cilantro Topping
- Total Time
Fresh ripe pear adds a welcome sweetness to the tangy topping of this salad.
red wine1 fl oz
cilantro2 Tbsp, fresh, chopped
olive oil1 Tbsp
uncooked shallot(s)1 Tbsp, minced
Dijon mustard½ tsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
pear(s)1 medium, ripe, peeled and diced
endive2 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.