Arugula and Endive Salad with Vanilla Roasted Pears and Bleu Cheese
Biltmore Estate Chardonnay
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Enjoy this deliciously sweet and savory recipe, courtesy of The Dining Room at The Inn on Biltmore Estate, with Biltmore Estate Chardonnay.
Preparation Time: 15 minutes, Cook Time: 1 hour 20 minutes
- 4 Bartlett pears - peeled cored and cut in half lengthwise
- 1 cup sugar
- 1 cup water
- 1 vanilla bean - split
- 1/2 cup apple juice
- 1 ounce Champagne vinegar
- 1/2 pound arugula
- 2 heads Belgian endive - split and sliced
- 6 ounces bleu cheese
- Salt and cracked black pepper to taste
Champagne Vinaigrette Ingredients
- 2 ounces Champagne vinegar
- 1 teaspoon shallots - minced
- 2 ounces honey
- 1 teaspoon Dijon mustard
- 1 cup salad oil
- Salt to taste
- White pepper - freshly ground to taste
Pears: Combine sugar, water, and vanilla bean in a pan and simmer for 10–15 minutes. Add apple juice and vinegar and simmer for 5 more minutes. Place pears in a baking dish and cover with syrup. Cover the dish with foil and bake at 275°F for 1 hour or until tender, basting with syrup about halfway through the process. Remove from oven and cool; slice to desired thickness. Syrup may be refrigerated and reused.
Vinaigrette: Combine all ingredients except oil in a blender. Turn blender on low speed and slowly drizzle in the oil to emulsify. Once the dressing is thick, add salt and pepper to taste. Put dressing in a pourable container and chill.
Salad: Combine arugula, endive, and bleu cheese in salad bowl. Season with salt and cracked black pepper and add desired amount of vinaigrette. Toss lightly with the pears. For added sweetness, drizzle some of the roasted pear syrup on the salad and serve.