Whole Roasted Endives with Pear, Arugula, and Walnut Salad

Photo: Nina Choi

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.

Yield: Serves 4 (serving size: 1 salad)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 4. Preheat broiler.
  5. 5. Broil endive 4 minutes or until edges begin to brown.
  6. 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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