Endive, Pear, and Stilton Salad
- 1 shallot
- 1 whole star anise*
- 1/3 cup vegetable oil
- 3 tablespoons fresh orange juice
- 1 teaspoon Port
- 2 firm-ripe pears (preferably Bosc)
- 4 Belgian endives
- 5 ounces Stilton cheese, crumbled (about 1 cup)
- Garnish: chopped fresh parsley leaves or fresh chervil sprigs
- *available at specialty foods shops and some supermarkets
- Chop shallot and crush star anise.
- In a blender blend shallot, oil, orange juice, and Port until emulsified.
- Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste.
- Chill dressing, covered, at least 4 hours and up to 1 day.
- Pour dressing through a sieve into a bowl and discard solids.
- Whisk dressing until combined well.
- Preheat oven to 400F.
- and line a baking sheet with parchment paper.
- Halve and core pears.
- Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet.
- Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
- Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
- On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top.
- Garnish salad with parsley or chervil.
shallot, star anise, vegetable oil, orange juice, endives, cheese, parsley, some supermarkets
Taken from www.epicurious.com/recipes/food/views/endive-pear-and-stilton-salad-100759 (may not work)