Endive and Pear Salad Recipe
Jellied cranberry sauce gives a Thanksgiving twist to this lively autumn salad.
Photo: Marshall Troy
Serves 4
¼ cup plus 2 Tbsp. jellied cranberry sauce
¼ cup plus 2 Tbsp. dry red wine
3 Tbsp. red wine vinegar
¼ cup vegetable oil
½ tsp. each salt and pepper
6 ounces (6 cups) frisée, torn
2 heads Belgian endive, cut into 2" pieces
1 Kirby cucumber, cut into ¼"-thick rounds
¼ cup chopped chives
¾ cup pecans, roasted and chopped
¾ cup blue cheese
2 Bartlett pears, sliced
Total time: 25 minutes
In a bowl, microwave jellied cranberry sauce until melted, 1 minute. Whisk in dry red wine, red wine vinegar, vegetable oil and salt and pepper. Set aside. In a large bowl, toss frisée, endive, cucumber, chives, pecans and blue cheese. Dress and divide among 4 plates. Add pears and serve.
Ingredients
Directions
Total time: 25 minutes
In a bowl, microwave jellied cranberry sauce until melted, 1 minute. Whisk in dry red wine, red wine vinegar, vegetable oil and salt and pepper. Set aside. In a large bowl, toss frisée, endive, cucumber, chives, pecans and blue cheese. Dress and divide among 4 plates. Add pears and serve.
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