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1
Put the yogurt in a strainer set over a medium bowl and let drain in the refrigerator overnight or for up to 2 days.
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2
Transfer the yogurt cheese to a bowl and season with salt and pepper.
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3
In a small nonreactive saucepan, combine the beets, red wine, vinegar, brown sugar and jalapeno.
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4
Simmer over low heat until the liquid is slightly reduced, about 10 minutes.
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5
Season with salt and pepper.
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6
Preheat the oven to 350.
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7
Toast eh hazelnuts on a baking sheet for about 8 minutes, or until golden brown.
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8
Transfer the nuts to a kitchen towel and rub them together to remove the skins.
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9
Coarsely chop the nuts.
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10
In a small saucepan, bring 2 cups of water to a boil.
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11
Add a pinch of salt and the amaranth, stir well and cover.
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12
Simmer over low heat, stirring occasionally, until the amaranth is tender and the water has evaporated, about 15 minutes.
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13
Season teh amaranth with salt and pepper and let cool, stirring once or twice.
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14
Light a charcoal grill or preheat a grill pan.
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15
Peel, quarter and core the pears.
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16
Coat them with 2 teaspoons of the olive oil and season with salt and pepper.
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17
Grill or pan-sear the pears over moderate heat until lightly charred, about 3 minutes per side.
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18
Let cool, then cut the pears into 1-inch pieces.
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19
In a large bowl, combine the lemon juice, the chives and the remaining 1 tablespoon plus 1 teaspoon of olive oil.
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20
Add the endive, pears and 1/4 cup of the toasted hazelnuts, toss well and season with salt and pepper.
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21
Set four 3 1/2- to 4-inch ring molds or four 4-ounce cans that are open at both ends on a baking sheet.
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22
Drain the pickled beets, reserving the liquid.
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23
Spoon the endive salad into the molds, pressing gently to form the bottom layer.
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24
Spread the yogurt cheese over the salad in each mold and top with a heaping tablespoon of the pickled beets and 1/3 cup of the amaranth.
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25
Cover with plastic wrap and refrigerate until completely chilled, about 30 minutes.
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26
Slide a metal spatula underneath a molded salad and transfer to a plate.
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27
Pressing gently on the center of the salad, lift the mold up and off the salad.
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28
Repeat with the remaining salads.
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29
Garnish each plate with little mounds of the remaining pickled beets and scatter the toasted hazelnuts around.
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30
Drizzle the reserved beet liquid and the hazelnut oil around the salads, top with the crisp leeks and serve.
