By Nancy Caivano
1 piece star anise
1/3 cup olive oil
3 tbsp orange juice
1 tsp port
6 cups assorted baby greens,
or packaged mesclun greens
2 firm-ripe pears
(preferably Bosc or Red Pears)
4 Belgian endives
6 oz Gorgonzola cheese, crumbled (about 1 cup)
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.
Preheat oven to 400 degrees F. And line a baking sheet with parchment paper.
Halve and core pears. Cut pears lengthwise into 1/4" 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.
Wash and spin-dry baby greens and place in a large serving bowl. Thinly slice endives and add them. Toss well. Add pears and Gorgonzola, drizzle with dressing, and toss well. Serve immediately, passing extra dressing.
This page created December 1999
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