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

1. 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.
2. 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.
3. 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.
4. 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.