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.
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
How to Make It
Preheat oven to 450°.
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.
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.
Broil endive 4 minutes or until edges begin to brown.
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.