For the salad :
1 Each Red and Green Pear; sliced length wise very thin
2 Heads Belgian Endive; julienne
¼ Cup Toasted Almonds
12 oz. Sweet mixed Greens; washed
Salt and Pepper to taste |
For the Port wine vinaigrette:
½ Cup Port wine
1 tsp. Dijon mustard
1 tsp. Shallots; minced
2 Tbs. Sherry Vinegar
1 tsp. Sugar
6 Tbs. Olive oil |
METHOD:
- Pour the port wine into a small saucepan and reduce by ½. Remove from heat and allow to cool.
- In a small mixing bowl, combine the shallots, Dijon, sugar and the sherry vinegar and mix well. Add the port wine reduction and then slowly add the olive oil while continually whisking to incorporate the oil into the dressing. Set aside until needed.
- In another small mixing bowl combine the pear slices, endive and greens. Toss with a small amount of the dressing and then place onto a small salad plate. Garnish with the toasted almonds and season with salt and pepper.
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