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1
Peel the pears, cut them in half and trim to remove the seeds.
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2
Reserve one uncooked pear to finish the salad, and roast the remaining two.
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3
Preheat oven to 400 degrees Fahrenheit.
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4
Place the two pears cut side down on a baking sheet lined with parchment paper.
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5
Drizzle pears with olive oil, honey and allspice and top with a small pat of butter.
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6
Cover with aluminum foil and bake for 20 minutes.
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7
Set aside.
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8
Make the blue cheese fritters.
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9
Combine cheese and butter in a mixing bowl until soft and fully incorporated.
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10
Add Worcestershire sauce and salt and pepper to taste.
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11
Form into small balls and refrigerate for 15 minutes, or until firm.
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12
Once firm, roll the balls between your palms to obtain a perfectly round shape.
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13
Dredge balls in flour, then beaten egg, then bread crumbs.
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14
The uncooked fritters can be reserved in the refrigerator until ready to fry.
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15
To fry, heat enough oil to cover the fritters in a fryer to 375 degrees.
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16
Add fritters to the pan and fry until golden brown.
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17
Make the walnut dressing.
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18
Toast walnuts in saute pan for five minutes.
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19
Allow to cool, then chop.
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20
In a separate bowl, combine honey and ice wine vinegar and mix well.
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21
Add minced shallot and walnut oil.
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22
Mix with chopped walnuts and salt and pepper to taste.
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23
Make the salad.
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24
Cut radicchio in half and drizzle with olive oil and season with salt and pepper.
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25
Cook on hot grill for a couple of minutes on each side.
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26
Slice washed and dried endive into long strips.
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27
To assemble the salad, lay roasted radicchio on large plate.
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28
Season endive with walnut dressing and arrange around the radicchio.
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29
Top with roasted pear and freshly fried fritters.
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30
Finish with raw pear shavings.
