At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.
Recipe information
Yield
Makes 4 servings
Ingredients
For dressing
For salad
Preparation
Make dressing:
Step 1
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 and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
Make salad:
Step 2
Preheat oven to 400°F. and line a baking sheet with parchment paper.
Step 3
Halve and core pears. Cut pears lengthwise into 1/4-inch-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.
Step 4
Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
Step 5
On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.
