Biltmore Arugula and Endive Salad with Vanilla-Roasted Pears and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is a Biltmore Living recipe; it is not mine! Ingredients:
1/2 cup sugar |
1/2 cup water |
1 teaspoon vanilla |
1/2 cup apple juice |
1/2 tablespoon champagne vinegar |
1 bartlett pear |
1 1/2 tablespoons champagne vinegar |
1/2 teaspoon minced shallot |
1 tablespoon honey |
1/2 teaspoon dijon mustard |
1/4 cup vegetable oil |
1 salt and pepper to taste |
4 ounces arugula |
1 head belgian endive, split and sliced |
3 ounces crumbled blue cheese |
1 salt and pepper to taste |
Directions:
1. Pear Recipe:
2. Preheat the oven to 275 degrees.
3. Combine the sugar, water and vanilla in a saucepan. Simmer for 10?15 minutes or until syrupy. Add the apple juice and vinegar, simmer for 5 minutes.
4. Peel the pear and cut in half lengthwise. Place in a deep baking dish and pour the apple juice mixture over the top. Cover the foil and roast for 1 hour or until tender, basting after 30 minutes. Cool to room temperature. Drain, reserving the cooking liquid. Slice the pears as desired.
5. Vinaigrette Recipe:
6. Combine the vinegar, shallot, honey and Dijon mustard in a blender. Add the oil gradually, processing constantly at a low speed until thickened. Season with salt and white pepper. Pour into a container and store until serving time.
7. Salad Recipe:
8. Combine the arugula, endive and blue cheese in a salad bowl. Sprinkle with salt and pepper. Add the pears and the desired amount of Champagne Vinaigrette, toss to coat well. Spoon onto salad plates and drizzle with the reserved cooking liquid if desired for additional sweetness.
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