Pasta Risotto & You

by Nancy Caivano


Endive, Roasted Pear
and Stilton Salad

Serves 6



1 shallot
1 piece star anise
1/3 cup olive oil
3 tbsp orange juice
1 tbsp port
Salt and Pepper
2 firm-ripe pears (preferably Bosc)
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.

Preheat oven to 400 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 lay them on top of greens. Add pears and Stilton, and drizzle with dressing. Serve immediately, passing extra dressing.


Progressive Meal Courses

Appetizer Recipes
First Course Recipes
Second Course Recipes: Main Courses
Third Course Recipes: Side Dishes
Fourth Course Recipes: Salads
Final Course Recipes: Desserts

Pasta, Risotto and You Archive


Copyright © 2001, Nancy Caivano. All rights reserved.


This page created May 2001