American | Endive and Pear Salad

Posted on June 3, 2016

We love this salad. It goes great with the Porcini Crusted Fillet with Chianti Reduction or on it's own.

Yield: 4 servings

Ingredients

For the vinaigrette:

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon fresh lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon minced shallots

1 teaspoon minced thyme

salt, to taste

freshly ground pepper, to taste

 

For the salad:

2 pears, cored and julienned (Bartlett, Bosc or Anjou)

1 medium fennel bulb, trimmed, quarted, cored and thinly sliced (use mandolin)

1 medium head radicchio, havled, cored and thinly sliced (use mandolin)

2 heads Belgian endive, ends and outer leaves trimmed, halved and cut crosswise into strips

3 ounces shave percorino

 

Method

To prepare vinagrette: In a medium bowl, add the mustard, vinegar and lemon juice. Whisking, add the oil in a steady steam. Stir in the shallots and thyme. Taste and adjust seasoning with salt and pepper.

To assemble salad: Combine pears, fennel, radicchio, endive and shaved percorino in the bowl with the vinaigrette; toss to coat. Taste and adjust seasoning with salt and pepper.

 

(Ref. Sur La Table's "Shaved Fennel and Pear Salad with Bitter Greens and Pecornio" recipe, , "Romance in Italy" class.)