Photo: Nina Choi
Hands-on Time
35 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 1 salad)

A red-skinned pear like Starkrimson, red Bartlett, or red Anjou is gorgeous here. If you'd prefer something with a crisp bite, though, try Bosc.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Strain cider mixture through a sieve into a bowl; discard solids.

Step 3

Brush olive oil on a baking sheet; arrange endive halves, cut side down, on prepared pan. Brush 2 tablespoons cider mixture over endive; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes. Remove from oven; turn endive halves over. Brush cut sides with 2 tablespoons cider mixture.

Step 4

Preheat broiler.

Step 5

Broil endive 4 minutes or until edges begin to brown.

Step 6

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining cider mixture, lemon juice, and walnut oil in a large bowl, stirring with a whisk. Add arugula, walnuts, and pear, tossing to coat. Arrange 2 endive halves on each of 4 salad plates, and top each serving with 1 1/2 cups arugula mixture.

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