Spiced Pear, Endive, and Arugula Salad
, Serves 4
Bitter endive and peppery arugula tossed in a blended spiced-pear vinaigrette, topped with candied pumpkin seeds and sharp cheese.
| prepLine a baking sheet or counter with parchment paper (for the candied seeds) | ||||
| 67 g sugar (for the seeds) | Mix spiced sugar | Stir in spiced sugar, caramelize 3-4 min | Spread on parchment, cool, break up | Add pear, seeds & cheese; toss |
| 1.5 g kosher salt (for the seeds) | ||||
| 1 g ground ginger | ||||
| 1 g ground allspice (for the seeds) | ||||
| 28 g butter | Melt butter, coat seeds in it | |||
| 120 g raw pumpkin seeds | ||||
| 1 ripe soft pear, peeled, cored & diced | Blend pear, vinegar & spices | Blend in oil until emulsified | ||
| 45 ml apple cider vinegar | ||||
| 15 ml Dijon mustard | ||||
| 10 ml fresh grated ginger (or 1 tsp dried) | ||||
| 3 g kosher salt (for the vinaigrette) | ||||
| 1 g ground allspice (for the vinaigrette) | ||||
| 1.5 g pepper | ||||
| 60 ml light olive oil | ||||
| 142 g baby arugula | Toss endive & arugula with some dressing | |||
| 2 heads Belgian endive, split, core removed, quartered & leaves separated | ||||
| 1 pear, sliced (for the salad) | ||||
| 50 g shaved Grana Padano or Parmesan | ||||
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