Serves 4 / A special, and beautiful, dinner-party salad. The roasted pears also taste great served over ice cream.
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 large bunch fresh rosemary sprigs
4 large, ripe but firm pears (D’Anjou or Bosc work well)
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon minced fresh rosemary leaves
Dash of white pepper
2 tablespoons olive oil
4 cups curly endive, torn into bite-sized pieces
2 ounces shaved Manchego, Asiago, or Parmesan cheese (optional)
1/4 cup pine nuts, toasted
1/4 cup fresh pomegranate seeds
1. In a small bowl, whisk together 1/4 cup balsamic vinegar and honey. Set aside.
2. Preheat oven to 375. Line a pan with foil and coat with cooking spray. Scatter rosemary sprigs on a rimmed baking sheet. Halve pears lengthwise and scoop out core with a melon baller. Starting 1/2 inch below stem, cut each pear lengthwise into 1/3-inch slices, leaving pear intact with stem. Gently fan out slices, and place each pear on top of rosemary. Drizzle with vinegar-honey mixture and roast for 15-20 minutes, or until tender. Remove from oven and let stand for 20 minutes to cool. Save the juice from roasting to drizzle over pears when serving. (Pears can be made up 20 24 hours in advance and stored, covered, in the refrigerator.)
3. While pears are cooling, in a small bowl combine Dijon mustard, remaining 2 tablespoons vinegar, minced fresh rosemary leaves, and white pepper. Whisk in oil until emulsified. Set aside.
4. In a medium bowl, combine curly endive and enough dressing to lightly coat leaves. Toss to mix well; divide among four salad plates. Carefully arrange 1/2 pear on each plate, leaving pear intact and gently fanning out leaves. Drizzle pear with roasting juices. Sprinkle with shaved cheese (if using), pine nuts and pomegranate seeds.
PER SERVING: 301 cal, 35% fat cal, 13g fat, 1g sat fat, 0mg chol, 3g protein, 50g carb, 9g fiber, 41mg sodium