Endive and Grape Salad with Pear Vinaigrette
Endive and Grape Salad with Pear Vinaigrette
Get this quick and easy endive and grape salad recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 2 servings
  • For the Pear Vinaigrette:
  • 500 millilitres or approximately 4 pears) of fresh pear juice
  • ½ Juice of lemon
  • 2 tablespoons (30 ml) cider vinegar
  • ½ teaspoon (2 ml) of maple syrup
  • ½ teaspoon (2 ml) of Dijon mustard
  • ½ cup (125 ml) of canola oil
  • A little water to thin, if necessary
  • Salt and pepper to taste
  • For the Salad:
  • 4 endives, trimmed
  • 2 cups (500 ml) of red grapes, sliced in halves
  • 2 pears, julienned
  • ¼ cup (60 ml) of pine nuts, toasted
  • 100 grams approximately) of mimolette cheese, brunoised
  • 2 teaspoons (10 ml) of olive oil
  1. Pear Vinaigrette:
  2. Heat pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
  3. 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.
  4. In a bowl, mix the reduced pear juice, cider vinegar, maple syrup and Dijon mustard.
  5. Slowly add vegetable oil whisking constantly. Season with salt and pepper.
  6. Add a little more pear juice, or water if the vinaigrette is too thick. Set aside.
  1. Salad:
  2. 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

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