Belgian Endive, Broiled Pear & Gorgonzola Salad
with Port Wine Dressing
Broiled Pear and Gorgonzola Cheese with a Port Wine Dressing make this a unique summertime salad, perfect along side grilled steaks, chops and ribs.
There are about a million pear and endive salad variations on the Internet. After spending a day researching them, I came up with my own version that included a port wine dressing. Although my recipe below calls for a simple, inexpensive ruby port wine, I actually used a premium sipping port in this recipe, which I created for a private, cozy New Year's Eve celebration to usher in 2010.
A Study of Belgian Endive - Belgian Endive, Broiled Pear & Gorgonzola Salad
Yield: 4 Salads
Delicious on a salad of Belgian Endive, broiled pears and Gorgonzola, but pairs well with any salad containing Blue Cheese,like Stilton, Roquefort or Maytag.
Ingredients
- 3 tbsp pecans, rough chopped
- 4 heads Belgian Endive
- 1 pear, cored and sliced (like, Bosc or Bartlett)
- 2 green onions, chopped
- 2-3 oz Gorgonzola cheese, crumbled
- non-stick cooking spray (like, Pam)
Instructions
- On a sheet pan or cookie sheet, spray with non-stick spray, and lay out the slices of pear in an even layer. Use aluminum foil for easy clean-up.
- Under a high-heat broiler, place the sheet pan about six inches from the heat.
- Broil the pear slices until they just begin to caramelize and turn brown. This will happen quickly depending on your oven, so don't take your eyes off of them.
- Turn over and repeat, then remove from the broiler and allow to cool, about 5 minutes.
- Make the Port Wine Dressing.
- Remove the tough stem stalk at the base of the Endive and slice the lettuce width-wise into 1/2 inch rings.
- Add the lettuce to the chopped green onion and sliced pears in a large salad bowl.
- Toss the dressing with the pear and greens, then add the Gorgonzola and half the pecans and toss some more.
- After plating, top with the remaining rough chopped pecans.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
Salad Dressing Repository - Port Wine Dressing
Yield: 2-4 Salads
Delicious on any salad with Blue Cheese, like, Gorgonzola, Roquefort, Stilton or Maytag.
Ingredients
- 1/2 small shallot, minced
- 3 tbsp orange juice
- 2 tbsp ruby port wine
- 3 tbsp white wine vinegar
- 1 egg yolk
- 1/2 tsp powdered mustard (like, Coleman's)
- 7-8 grinds freshly cracked black pepper
- 1/2 cup olive oil
Instructions
- In a food processor, combine the chopped shallots, orange juice, port wine, vinegar, the Coleman's mustard and black pepper and pulse to mix well.
- Add the egg yolk and pulse for another few seconds.
- While the processor is spinning, slowly add the olive oil.
- Allow the dressing to rest a room temperature an hour before serving.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved