Endive and Valerian Salad with Wine-Poached Pears and Robiola
Ingredients
- 2 heads of endive
- 100 g valerian
- 2 pears
- 400 ml red wine
- 70 g sugar
- 100 g robiola cheese
- Juice of 1 lemon
- 1 tablespoon mustard
- Extra virgin olive oil
- Taralli for garnish
- Salt
- Pepper
Preparation
Cook the pears in wine with sugar for 15-20 minutes, then let them cool in the liquid.
Wash and dry the endive and valerian.
Soften the robiola and season it with salt and pepper.
Dress the salads with a dressing made from lemon juice, mustard, oil, salt, and pepper.
Cut the pears and assemble the dish by combining the salads, pears, and robiola.
Garnish with crushed taralli and a bit of the wine reduction for color.
Tips
The bitterness of the endive pairs well with the sweetness of the pears, and the different textures make this salad very tasty.
