Plenty of flavours come together in this salad — roasted pears add sweetness, contrasting with the bitterness of the endive and the saltiness of the bacon. Bosc pears hold together nicely when cooked.
Roasted Pear And Endive Salad
4 heads Belgian endives
1 bunch arugula, washed
4 Bosc pears
1 tsp sugar
5 oz shredded Asiago cheese
12 slices bacon, crispy
4 oz walnuts
1 oz balsamic vinegar
2 oz olive oil
Salt and pepper
Cut the pears in half and remove the core. Place skin side down on a parchment paper lined baking sheet and season with some sugar. Turn them over and bake in a preheated oven at 450F for about 10 – 15 minutes or until golden and slightly crisp.
Remove from the oven and allow cooling before use. Slice the pears in quarters and set aside.
Separate the larger leaves from the endive and set aside. Shred the endive cores, then mix with the arugula and some asiago cheese.
Place the shredded endive in the center of a platter and place the larger leaves scattered around. Then place a slice of pear in each one. Arrange the bacon slices all over and sprinkle the walnuts.
Drizzle with some balsamic vinegar and olive oil. Then finally shred some Asiago over the entire plate.
Serves 4
Recipe courtesy Massimo Capra
What’s your favourite fall or Thanksgiving recipe? Email it to me at suzanne.ellis@cityline.rogers.com and perhaps we’ll feature it on CityLine.ca!