Endive, Pear and Goat Cheese Salad with Shallot Vinaigrette
Winter produce doesn’t get enough credit and as we spend the colder months turning to roasts, soups and stews the vibrancy available is far too often forgotten. I find I am quite guilty of neglecting some of the bright and beautiful things winter offers in favour of comfort and convenience. And while the first recipe I am sharing with you in 2024 is a salad it is not to inspire or plead for resolutions but to try and appreciate what what is currently available. That sounds incredibly pretentious – I would also like to clarify that I will in fact buy a tomato in December if a BLT mood strikes – I’m just trying to say that maybe every once in a while its worth slowing down for a minute and to appreciate how full of dimension the seasons of the year (and your life) really are.
Why are Belgian endives so pale?
This is absolutely by design! While bitterness can be a true delight – too much bitterness can ruin a meal. Luckily for the endive this can be controlled. The inner leaves that are pale white and yellow have a mild and pleasant bitterness but the outermost leaves that are green are much more intense. To prevent this they are grown in the dark to prevent the production of chlorophyll and keeping all of the leaves tender with a pleasant bite.
Prep?
- The candied pecans can be made up to a week in advance and stored in an airtight container at room temperate.
- The salad dressing can be made up to three days in advance.
Equipment
- Frying Pan
- Small Pot
- Cutting Board
- Chefs Knife
- Heat-proof Spatula
- Parchment Paper
- Measuring Spoons
- Measuring Cups
- Whisk
Endive, Pear and Goat Cheese Salad with Shallot Vinaigrette
Course: Dinner, LunchDifficulty: Medium4-6
servingsBitter endive is balanced with sweet and spicy candied pecans, a rich shallot vinaigrette, rich and tangy goat cheese and sweet ripe pear.
Ingredients
- Hot Candied Pecans
1/2 Cup Pecans
1/4 Cup White Sugar
1/4 tsp Cayenne
Salt
- Shallot Vinaigrette
1 Large or 2 Small Shallots
1/4 Cup Olive Oil
1 Tbsp White Wine Vinegar
2 tsp Honey
1 tsp Dijon
- Salad
4 Belgian Endives
1 Ripe Pear
150g Goat Cheese
Chopped Chives
Directions
- Gather two 12″ pieces of parchment paper.
Use painters tape to secure one piece of parchment to your counter to keep it from slipping (optional).
Add the sugar and 2 Tbsp of water to a pot, stir to combine and turn on to medium heat.
As the syrup boils you may notice that it becomes golden in some spots, at this point you should gently swirl the pot to redistribute the heat.
When the sugar is an even amber remove from the heat and add the cayenne, a pinch of salt and the pecans then stir until evenly coated.
Transfer the nuts to the parchment paper secured to the table then cover with the second piece and use the rolling pin to flatten. This step should be done as quickly as possible to prevent the sugar from seizing.
Leave to cool completely then break into pieces. - Finely dice the shallots as evenly as possible.
Heat the shallots, olive oil and a pinch of salt in a medium (8″) pan over medium heat stirring occasionally until the shallots are golden brown then remove from the heat.
Whisk in the white wine vinegar, honey and mustard then season to taste. - Cut the pear into matchsticks.
Finely chop the chives. - Tear the leaves from the endives.
Add the leaves to a large bowl with half of the vinaigrette and use your hands to toss and ensure all of the leaves are evenly coated. - Add half of the endives to your serving bowl, top with half of the pear, goat cheese and pecans.
Top with the remaining endives, pear, goat cheese, pecans and finish with chopped chives.
