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Grilled Pear and Endive Salad with Ricotta Salata

By Chef Dee on March 11, 2017

Grilled Pear and Endive Salad

Serves 4

 

This nutritious main course salad combines savory and sweet flavors for a lovely umami taste.

It takes only minutes to prepare!

 

What you’ll need:

4 small firm but ripe pears, Bosc, Anjou or Barlett

½ cup extra virgin olive oil

1 teaspoon Kosher salt, divided

½ teaspoon pepper

1 small head radicchio

2 small heads frisee

2 Belgian endives

3 Tablespoons sherry vinegar

1 ½ Tablespoon Dijon mustard

½ cup flat leaf parsley leaves

¾ cup toasted walnuts

3 oz. ricotta salata or pecorino cheese

Steps:

  1. Heat a grill or skillet to medium high.
  2. Quarter pears lengthwise, stem and core.
  3. Toss pears in a bowl with 1 Tablespoon oil and season with salt and pepper.
  4. Grill pears until lightly charred, 2 to 3 minutes per side.
  5. Tear radicchio, frisee and endives into 2 to 3 inch pieces to make about 12 cups.
  6. In a bowl or a jar with a screw top lid, whisk or shake together vinegar, mustard, salt and pepper. Add remaining olive oil and whisk or shake vigorously.
  7. Combine parsley, walnuts and ricotta in a food processor; pulse until coarsely ground.
  8. Toss warm pears and salad in the vinaigrette.
  9. Spread about 2 Tablespoons walnut-ricotta mixture on each of 4 plates, then top with the salad.
  10. Scatter remaining walnut-ricotta mixture over salads and serve.

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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