Pickled and Grilled Bosc Pears with Endive, Frisée and Walnut Salad

Tri-City HeraldDecember 15, 2013 

Pickled and Grilled Bosc Pears with Endive, Frisée and Walnut Salad

131014 PBNW

The cover of the Food & Wine section Dec. 18 will feature perfect paninis. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

Pickled and Grilled Bosc Pears with Endive, Frisée and Walnut Salad
By Chef Ethan Stowell (Seattle, Wash.)
(Serves 4)

For the pickled pears:
4 Bosc pears, cored and cut in 8 pieces
3 cups water
1 cup red wine vinegar
2 T sugar
1 teaspoon salt
4 T pickling spice For the walnut dressing
1 cup walnut oil
1/4 cup red wine vinegar
1 T Dijon mustard
Salt and pepper For the endive, frisée and walnut salad:
32 pieces pickled Bosc pears
2 each Belgian endive, cut into bite sized pieces
2 heads of frisée, green leaves removed, cut into bite sized pieces and washed
1 cup toasted walnuts
1 teaspoon minced shallots
1 teaspoon minced chives
1/2 cup fresh goat cheese, at room temperature
Walnut dressing (see recipe above)
Salt and pepper Pickled Pears:
In a medium sized stainless steel pot add the water, vinegar, salt, sugar and pickling spices. Bring to a boil, reduce to a simmer, and let cook for about 15 minutes to let the spices infuse. Add the pears and continue to simmer for 5 minutes. Turn the heat off and place the entire pot in the refrigerator to cool overnight. Walnut Dressing:
Place all of the ingredients in a small clean glass bottle. Screw the cap back on the bottle or stuff a wine cork in the opening. Shake vigorously for 30-45 seconds or until all of the ingredients are perfectly combined. Set aside until ready to use. Shake vigorously before every use. To make the salad:
Preheat a grill for the pears, preferably a grill that is heated by natural wood. Drain the pickled pears. Working in batches, grill all of the pear pieces for about one minute per side or until nice grill marks are seared into the fruit. Set aside at room temperature while you make the rest of the salad. Lay out four entrée size plates to build the salads on. With the back of a spoon, smear the goat cheese across the bottom of the plate in a circle. It should be about a 4 inch across circle of goat cheese. Arrange the pickled pear pieces around the outside of the goat cheese to act as a border and a well to set the salad. In a large metal bowl, toss the endive, frisée, walnuts, shallots and chives. Season to taste with salt, pepper and walnut dressing. Divide the salad between the four salad plates and serve immediately, preferably with a warm baguette.

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