Grilled Endive and Pear Salad Recipe

Name: Grilled Endive and Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Bosc pear, peeled and halved; 1 1/2 cups Merlot wine or apple juice; ⅓ cup agave nectar; 2 Tbs. lemon juice; 1 tsp. grated lemon zest; 1 cinnamon stick; 3 whole cloves; 1 Tbs. balsamic vinegar; 1 Tbs. pure maple syrup or agave nectar; 1 Tbs. olive oil; Vegetable oil, for brushing grill pan; 2 red endives, halved lengthwise; 1 cup frisee lettuce; 1 green onion, thinly sliced on bias (2 Tbs.)

Servings: persons

1 Bosc pear, peeled and halved
1 1/2 cups Merlot wine or apple juice
⅓ cup agave nectar
2 Tbs. lemon juice
1 tsp. grated lemon zest
1 cinnamon stick
3 whole cloves
1 Tbs. balsamic vinegar
1 Tbs. pure maple syrup or agave nectar
1 Tbs. olive oil
Vegetable oil, for brushing grill pan
2 red endives, halved lengthwise
1 cup frisee lettuce
1 green onion, thinly sliced on bias (2 Tbs.)

1
To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down; bring to a boil.
2
Reduce heat to medium-low; cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through.
3
Cool in liquid.
4
To make Dressing: Whisk together all ingredients in small bowl.
5
Season with salt and pepper, if desired, and set aside.
6
To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat.
7
Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.
8
Toss remaining Dressing with frisee and green onion in bowl.
9
Divide among 2 plates.
10
Slice Poached Pears, and fan on one side of each plate.
11
Top frisee with endive halves, and drizzle with pear poaching liquid.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Bosc pear, peeled and halved, 1 1/2 cups Merlot wine or apple juice, ⅓ cup agave nectar, 2 Tbs. lemon juice, and more.

Yes, Grilled Endive and Pear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Endive and Pear Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions