Endive And Grape Salad With Pear Vinaigrette Recipes

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ENDIVE AND PEAR SALAD

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8



Endive and Pear Salad image

Steps:

  • Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
  • In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
  • From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

1 large head Belgian endive
1 head romaine lettuce, leaves torn
1 Bosc pear
2 ounces gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground pepper
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Make and share this Endive and Grape Salad With Pear Vinaigrette recipe from Food.com.

Provided by Chuck Hughes

Categories     Salad Dressings

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14



Endive and Grape Salad With Pear Vinaigrette image

Steps:

  • For the pear vinaigrette:.
  • Heat the 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.
  • In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
  • For the salad:.
  • In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
  • Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
  • Cook's Note:.
  • Old Cheddar or Gouda can be substituted for the Mimolette.

Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 3, Sodium 123.4, Carbohydrate 50.8, Fiber 20.5, Sugar 25.2, Protein 8.6

2 cups fresh pear juice (about 4 pears)
1/2 lemon, juice of
2 tablespoons cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 cup canola oil
water, as necessary
salt & freshly ground black pepper
2 teaspoons olive oil, for toasting nuts
1/4 cup pine nuts
4 endives, trimmed
2 cups red grapes, halved
2 pears, cored and julienned
1/2 cup/ 100 g mimolette cheese, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)

PEAR AND GRAPE SALAD

This comes from The Betty Furness Westinghouse Cookbook. This cookbook is 50 years old! I have not prepared this recipe, but I would like to share it with you. It sounds like a great luncheon salad!

Provided by Bobtail

Categories     Berries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Pear and Grape Salad image

Steps:

  • If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
  • If pears are canned, drain well.
  • Cut grapes in half, removing the seeds if necessary.
  • Mix the cream cheese with the cream or mayonnaise.
  • Place the pear, cut side down, on a plate.
  • Cover the pear with the cream cheese mixture.
  • Cover the surface of the pear with the grapes, placing the cut side down.
  • Place a grape leaf on each salad plate.
  • Place on pear decorated with grapes on each grape leaf, cut side down.
  • The finished pear should resemble a bunch of grapes.
  • Top with a dollop of mayonnaise if desired.

4 pear halves in natural juice, fresh or canned
1/2 lb tokay grapes (I would suggest seedless grapes)
1 (8 ounce) package cream cheese
1 tablespoon heavy cream or 1 tablespoon mayonnaise
4 grape leaves

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