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The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.
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.
- Serving Size Serves 2
- Calories 247
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 16 mg
- Sugar Content 33 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g