4 Seckel pears, halved, cored, and rubbed with lemon
2 tablespoons grapeseed oil, plus more for drizzling
2 teaspoons maple syrup, plus more for drizzling
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper
2 heads Belgian endive, sliced into strips
1 head radicchio, leaves torn
4 ounces Roquefort, crumbled
1/4 cup coarsely chopped walnuts, toasted

Preheat oven to 350 degrees F.

Toss pear halves in a drizzle of oil and maple syrup. Place cut side down on a baking sheet lined with parchment paper. Roast until knife tender, about 8 minutes. Let cool slightly.

In a large bowl, whisk together oil, maple syrup, lemon juice, and mustard. Season with salt and pepper. Add endive and radicchio; toss until coated. Divide among 4 salad plates. Top with crumbled Roquefort and chopped walnuts. Nestle 2 pear halves into each salad.

Yield: 4 appetizer servings.

- Recipe courtesy of Gastronomer's Guide. 

Tweet