I thought this was great.......similar to the other review, if short on time, just skip the endive.
Whole Roasted Endives with Pear, Arugula, and Walnut 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.
More From Cooking Light
Total: 50 Minutes
- Calories: 180
- Fat: 9.7g
- Saturated fat: 1g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 5.9g
- Protein: 3.1g
- Carbohydrate: 23.5g
- Fiber: 5.8g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 230mg
- Calcium: 66mg
- 1 cup apple cider
- 1 teaspoon sugar
- 2 whole cloves
- 1 (2-inch) cinnamon stick
- 1 small bay leaf
- 1 teaspoon olive oil
- 4 heads Belgian endive, halved lengthwise
- 3/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon fresh lemon juice
- 1 tablespoon toasted walnut oil or olive oil
- 4 cups arugula
- 1/4 cup chopped walnuts, toasted
- 1 large ripe Bosc pear, cored and thinly sliced
- 1. Preheat oven to 450°.
- 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.
- 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.
- 4. Preheat broiler.
- 5. Broil endive 4 minutes or until edges begin to brown.
- 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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