Endive and Grape Salad with Pear Vinaigrette
Easy, Moderate, Complex
Yield: 4 servings
Ingredients
- For the pear vinaigrette
- 2 cups of fresh pear juice (500 ml or approximately 4 pears)
- Juice of 1/2 lemon
- 2 tablespoons cider vinegar (30 ml)
- 1/2 teaspoon of maple syrup (2 ml)
- 1/2 teaspoon of Dijon mustard (2 ml)
- 1/2 cup of canola oil (125 ml)
- A little water to thin, if necessary
- Salt and pepper to taste
- For the salad
- 4 endives, trimmed
- 2 cups of red grapes, sliced in halves (500 ml)
- 2 pears, julienned
- 1/4 cup of pine nuts, toasted (60 ml)
- 1/2 cup of mimolette cheese, brunoised (100 g approximately)
- 2 teaspoons of olive oil (10 ml)
Method
- Heat pear juice on stovetop over medium heat to reduce to ¼ of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
- In a pan add olive oil and toast pine nuts on medium to high heat. Keep an eye on them because they tend to burn fast.
- In a bowl, mix the reduced pear juice, cider vinegar, maple syrup and Dijon mustard. Slowly add vegetable oil whisking constantly. Season with salt and pepper. Add a little more pear juice, or water if the vinaigrette is too thick. Set aside.
- Place endives and grapes in a bowl, add vinaigrette and mix well. Transfer salad mixture in serving bowls and garnish with pears, pine nuts and cheese.
Note : Old Cheddar or Gouda can be substituted for Mimolette.