Belgian endive with pear and cilantro topping
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.