Fresh pear juice is the star in this vinaigrette, challenging the slight tang of endives and mustard.
Directions for: Endive and Grape Salad with Pear Vinaigrette
Ingredients
Pear Vinaigrette2 cup of fresh pear juice (500 ml or approximately 4 pears)
Juice of 1/2 lemon
2 Tbsp cider vinegar (30 ml)
tsp of maple syrup (2 ml)
tsp of Dijon mustard (2 ml)
cup of canola oil (125 ml)
A little water to thin, if necessary
Salt and pepper to taste
Salad4 endives, trimmed
2 cup of red grapes, sliced in halves (500 ml)
2 pears, julienned
cup of pine nuts, toasted (60 ml)
cup of mimolette cheese, brunoised (100 g approximately)
2 tsp of olive oil (10 ml)
Directions
Pear Vinaigrette1. Heat pear juice on stovetop over medium heat to reduce to 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.
Salad1. 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.
2. Note : Old Cheddar or Gouda can be substituted for Mimolette.
See more: Vegetables, Vegetarian, Salad, Fruit