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
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
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. "Shaved Fennel and Pear Salad with Bitter Greens and Pecornio" recipe, , "Romance in Italy" cooking class at Sur La Table.)