By Nancy Caivano
1 piece star anise
1/3 cup olive oil
3 tbsp orange juice
1 tsp port
Salt and pepper
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.
This page created June 1999
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