Ingredients

• 2 cups fresh pear juice (about 4 pears)
• Juice of 1/2 lemon
• 2 tablespoons cider vinegar
• 1/2 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard
• 1/2 cup canola oil
• Water, as necessary
• Salt and freshly ground black pepper
• 2 teaspoons olive oil, for toasting nuts
• 1/4 cup pine nuts
• 4 endives, trimmed
• 2 cups red grapes, halved
• 2 pears, cored and julienned
• 1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)

Browse by ingredient

Instructions

1. For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
2. In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
3. For the salad:
4. In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
5. Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.