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Endive, Escarole And Pear Salad

This glorious salad has something for everybody. A variety of flavors marries well to create a symphony of sweet, savory and delicately bitter. I love this salad after a simple dinner. It adds something special to any weekday feast. 


2 each Belgian endive heads -- quartered lengthwise 
3 tablespoons olive oil 
1 tablespoon soy sauce 
1 tablespoon mirin or white wine
1 head escarole -- rinse, tear into small pieces 
2 each pears -- halved, cored and sliced 

Lemon Soy Vinaigrette 
3 tablespoons brown rice vinegar 
2 tablespoons extra virgin olive oil 
1 tablespoon soy sauce 
1 each lemon -- juice 
2 teaspoons brown rice syrup 
1/2 cup pecans -- toasted 

Preheat the oven to 375 degrees. Arrange the endive quarters shallow baking dish and lightly drizzle with the olive oil, soy sauce, and the mirin. Bake, uncovered, 20 to 30 minutes or until tender and the edges are just browned. Arrange the escarole on a plate. Chill pear slices until ready to serve. Make the vinaigrette. Arrange the pear slices on top of the greens, and top with the endive spears, sprinkle with pecans, and drizzle generously with the dressing.  


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