Rating: 3 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Adam Cooke
Recipe by Cooking Light October 2011

Gallery

Nina Choi

Recipe Summary

hands-on:
35 mins
total:
50 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

180 calories; fat 9.7g; saturated fat 1g; mono fat 2.3g; poly fat 5.9g; protein 3.1g; carbohydrates 23.5g; fiber 5.8g; cholesterol 0mg; iron 0.9mg; sodium 230mg; calcium 66mg.
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