Bridge Street

Grilled Endive Salad with Poached Pear

Joelle's French Bistro gives a delectable dish that is perfect for summer.
Serves 4 people

8 Endives
2 Pears
4 oz Roquefort
1/2 Liter Red Wine (Cahors, Merlot)
1 tsp Thyme
1 tsp Dijon Mustard
2 tbsp Walnut Oil
1 tsp Red Wine Vinegar
3 oz Chopped Walnut
2 Sliced Prosciutto
1 Avocado
Salt, Pepper, Chopped Parsley, Olive Oil

  • In a saucepan put the wine, 4 spices and thyme on the stove on medium heat
  • Halves the pears and core them
  • Poach the pears, covered, for 20-30 minutes (make sure they are covered in wine). They should be tender all the way through when pierced with a cocktail stick. (You can make these up to 2 days ahead)
  • Halves the endives lengthwise, season with salt and pepper, and toss them with olive oil
  • Grill 3-4 minutes or until endives are slightly softened and grill marks appear
  • Roll the prosciutto and cut fine strips
  • Clean and slice the avocado
  • Slice the pear
  • Make the dressing whisking together the Dijon mustard, vinegar, salt, pepper, then add the walnut oil
  • Plate your salad and drizzle it with the dressing
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