Curly Endive Salad or Frisee with Poached Pear, Pecans and Blue Cheese

Feb 27, 2009 by



Curly Endive Salad with Poached Pear, Blue Cheese and Pecans

This salad recipe is a definite keeper! Out-of-the-ordinary, highly flavorful, elegant, and good-for-you in every way, yet quick and easy. It’s a huge favorite of mine, one of those winners that never falls off your list. It also includes nuts, a great source of protein and a nice change from meat, along with a little cheese. A full plate of it is a meal in itself, and an excellent option for vegetarian teenagers.

I’ve always served dishes like this to my kids, even when they were toddlers. They’ve always eaten everything because no one ever told them they weren’t supposed to like it.

If you expect resistance from your child, act a little happy-mad-scientist / exuberant chef while fixing it. Then just eat it yourself, act like you didn’t plan on giving him any, and visibly enjoy it. The little one might wonder if he’s missing something. Say, “You don’t want any, do you?” and maybe ask your spouse, “Is there enough?” Watch the response.

2 C water

¼ cider vinegar

3 T light brown sugar

1 jalapeno, seeded and minced

1 t minced fresh ginger root

½ t ground coriander

1 small cinnamon stick

Salt, pepper

Two firm pears or quinces (a winter fruit that’s like a cross between apple and pear), peeled, cored and sliced. I often use red pears.

1 ½ C pecan halves (6 oz)

2 T sherry vinegar

2 T red wine vinegar

¼ C olive oil

¼ C walnut oil (or just 1/2 cup of olive oil if you don’t have walnut oil)

1 t sugar

1 ½ lbs curly endive, frisee or chicory salad

1 C crumbled blue cheese

Preheat the over to 350°.

In a medium pan, combine the water, cider vinegar, brown sugar, jalapeno, ginger, coriander, cinnamon stick and a pinch of salt. Bring to a boil. Add the sliced pear, cover and simmer over low heat about 10 minutes. Drain the pears and put in a small bowl. Discard the poaching liquid.

Meanwhile, spread the pecans on a baking sheet and sprinkle with salt. Bake at 350 for about 5 minutes, just till fragrant. Make sure not to overcook.

In a small bowl, combine the sherry and red wine vinegars with the oil and sugar. Whisk until well blended. Season with salt and pepper.

Put some of the curly endive in each plate. Top with poached pear, pecans, blue cheese and dressing.

Serves four for dinner and four again for lunch the next day.

Adapted from Food & Wine’s 2008 Annual Cookbook.



© French Kids Don’t Get Fat / Anna Migeon / 27 February 2009 / All rights reserved