Name: Pear Ring Salad
Yield: 4 servings
Ingredients: 1 Tbsp cornstarch; ¼ cup finely ground cornmeal; 1 egg beaten, with 2 tbsp cold water; 4 small pear, preferably Forelle, not peeled, cored from the bottom and thinly sliced horizontally; coarse salt, and freshly cracked black pepper; 3 Tbsp apple cider vinegar; 1 Tbsp olive oil; 1 Tbsp honey; 2 large heads Belgian endive, sliced; 1 bunch arugula, trimmed, washed; ¼ cup crumbled dry goat cheese; 1 cup port, reduced to a syrup

YIELDS

4 servings

Sweet and juicy Forelle pears are the perfect size for this salad but you can substitute another small pear variety. Any port wine can be used to make the syrup.

Ingredients

Tbsp cornstarch

cup finely ground cornmeal

egg beaten, with 2 tbsp cold water

small pear, preferably Forelle, not peeled, cored from the bottom and thinly sliced horizontally

coarse salt, and freshly cracked black pepper

Tbsp apple cider vinegar

Tbsp olive oil

Tbsp honey

large heads Belgian endive, sliced

bunch arugula, trimmed, washed

cup crumbled dry goat cheese

cup port, reduced to a syrup

Ingredient Substitution Guide

Directions

Step 1

Heat 1-inch vegetable oil in a shallow saucepan until shimmering (325 degrees F.).

Step 2

Whisk together cornstarch and cornmeal

Step 3

Dip pear slices in egg mixture and then cornstarch mixture and fry until golden, about 2 minutes.

Step 4

Drain on paper towels and season with salt and pepper. Reassemble pear slices into pear shapes.

Step 5

Whisk vinegar, olive oil and honey in small bowl to blend.

Step 6

Season with salt and pepper.

Step 7

Put endive and arugula in a large bowl, season to taste, and toss to coat.

Step 8

Add the vinaigrette and toss to coat.

Step 9

Mound salad on plates.

Step 10

Top with a reassembled pear and some crumbled cheese.

Step 11

Drizzle with some of the port glaze.

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Pear Ring Salad

Ingredients

Directions

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