Whole Roasted Endives With Pear, Arugula, And Walnut Salad Recipe

Name: Whole Roasted Endives With Pear, Arugula, And Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup apple cider; 1 teaspoon sugar; 2 whole cloves; 1 (2-inch) cinnamon stick; 1 small bay leaf; 1 teaspoon olive oil; 4 heads Belgian endive, halved lengthwise; 3/8 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 tablespoon fresh lemon juice; 1 tablespoon toasted walnut oil or olive oil; 4 cups arugula; 1/4 cup chopped walnuts, toasted; 1 large ripe Bosc pear, cored and thinly sliced

Servings: persons

1 cup apple cider
1 teaspoon sugar
2 whole cloves
1 (2-inch) cinnamon stick
1 small bay leaf
1 teaspoon olive oil
4 heads Belgian endive, halved lengthwise
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon fresh lemon juice
1 tablespoon toasted walnut oil or olive oil
4 cups arugula
1/4 cup chopped walnuts, toasted
1 large ripe Bosc pear, cored and thinly sliced

1
Preheat oven to 450u00b0.
2
Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Strain cider mixture through a sieve into a bowl; discard solids.
3
Brush olive oil on a baking sheet; arrange endive halves, cut side down, on prepared pan. Brush 2 tablespoons cider mixture over endive; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Bake at 450u00b0 for 10 minutes. Remove from oven; turn endive halves over. Brush cut sides with 2 tablespoons cider mixture.
4
Preheat broiler.
5
Broil endive 4 minutes or until edges begin to brown.
6
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining cider mixture, lemon juice, and walnut oil in a large bowl, stirring with a whisk. Add arugula, walnuts, and pear, tossing to coat. Arrange 2 endive halves on each of 4 salad plates, and top each serving with 1 1/2 cups arugula mixture.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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 cup apple cider, 1 teaspoon sugar, 2 whole cloves, 1 (2-inch) cinnamon stick, and more.

Yes, Whole Roasted Endives With Pear, Arugula, And Walnut 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.

Whole Roasted Endives With Pear, Arugula, And Walnut Salad

How did you like this recipe?

Frequently Asked Questions