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Grilled Endive and Pear Salad

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Nutritional Information

Serves 2

Amount Per serving:

Calories 247
Protein 1g
Total fat 9g
Carbs 42g
Cholesterol mg
Sodium 16mg
Fiber 5g
Sugars 33g

Grilled Endive and Pear Salad-med
The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.

Ingredients


Poached Pears


  • 1 Bosc pear, peeled and halved
  • 1 1/2 cups Merlot wine or apple juice
  • 1/3 cup agave nectar
  • 2 Tbs. lemon juice
  • 1 tsp. grated lemon zest
  • 1 cinnamon stick
  • 3 whole cloves

Dressing


  • 1 Tbs. balsamic vinegar
  • 1 Tbs. pure maple syrup or agave nectar
  • 1 Tbs. olive oil

Salad

  • Vegetable oil, for brushing grill pan
  • 2 red endives, halved lengthwise
  • 1 cup frisée lettuce
  • 1 green onion, thinly sliced on bias (2 Tbs.)

Directions

1. To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down; bring to a boil. Reduce heat to medium-low; cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through. Cool in liquid.

2. To make Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper, if desired, and set aside.

3. To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat. Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.

4. Toss remaining Dressing with frisée and green onion in bowl. Divide among 2 plates. Slice Poached Pears, and fan on one side of each plate. Top frisée with endive halves, and drizzle with pear poaching liquid.
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