Concorde Pear Salad with Frisée and Belgian Endive
The sweetness of the Concorde pear works well with the slight bitterness of the two greens: the frisée and the Belgian endive. The burst of sweet-tart from the pomegranate seeds makes for the perfect bite. Adapted from Food & Wine. Serves 2 to 3.
Ingredients
For the Vinaigrette:
- 2 Tbsp. Sigona’s red wine vinegar
- 2 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. honey such as Mountain Bloom by Honey Hole Honey Co., available at Sigona’s
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil such as Picual from Chile
- Salt and pepper to taste
For the Salad:
- 1 large Concorde pear
- 1 tsp. fresh lemon juice
- 2 small Belgian endives cored and sliced 1 inch thick
- 1 head of frisée core and darker green leaves discarded, white and light green leaves chopped into 2-inch pieces (to yield about 3 cups)
- Salt and pepper to taste
- About 1/4 cup pomegranate seeds
- 1/4 cup roasted salted pepitas (pumpkin seeds), look for them in the Sigona’s dried fruit & nut section
Instructions
- Make the Vinaigrette: In a small bowl, combine the vinegar, lemon juice, mustard and honey. While whisking constantly, slowly drizzle in the oil until well emulsified. Season with salt and pepper to taste.
- Make the salad: Peel, core, quarter and thinly slice the pear. Immediately toss the slices with 1 teaspoon of fresh lemon juice to keep them from browning.
- In a large bowl, toss the endives, frisée and pear with about 2 tablespoons of the vinaigrette; season with salt and pepper. Divide the salad among 2 salad plates and top with pomegranate seeds and pepitas. Serve the remaining vinaigrette on the side.
Tried this recipe?Let us know how it was!