Pasta, Risotto and You

By Nancy Caivano


Endive, Grilled Pear and Stilton Salad

Serves 6


1 shallot
1 piece star anise
1/3 cup olive oil
3 tbsp orange juice
1 tsp port
Salt and pepper
Cooking Spray
2 firm-ripe pears (preferably Bosc)
Olive oil for brushing pears
6 cups assorted baby greens,
   or pkg. mesclun greens
4 Belgian endives
6 oz Stilton cheese, crumbled (about 1 cup)
   (you can use any other blue cheese also)


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. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.

Spray grill rack well with cooking spray and preheat to medium-high.

Halve and core pears. Cut pears lengthwise into 1/4" thick slices and season with salt and pepper. Brush lightly with olive oil and grill until nicely browned, and softened. Remove to a cutting board and coarsely chop.

Wash and spin-dry baby greens and place in a large serving bowl. Thinly slice endives and add them. Toss well. Add pears and Stilton, drizzle with dressing, and toss well. Serve immediately, passing extra dressing.


Pasta Risotto and You


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This page created June 1999

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