Belgian endive has a bright, tangy flavour, which is balanced by the sweetness of the pear and the crispy, caramelised cashews in this salad. If you purchase the endive in advance, store in the fridge wrapped in paper, then in a plastic bag because it will turn green and bitter if exposed to light.

Belgian endive has a bright, tangy flavour, which is balanced by the sweetness of the pear and the crispy, caramelised cashews in this salad. If you purchase the endive in advance, store in the fridge wrapped in paper, then in a plastic bag because it will turn green and bitter if exposed to light.

Ingredients

For The Cashews

  • 75 g (3 oz) cashews
  • 2 tsp vegetable oil
  • sea salt
  • 4 tbsp maple or agave syrup

For The Salad

  • 4 heads Belgian endive
  • 2 ripe pears, unpeeled

For The Dressing

  • 2 tbsp white wine vinegar
  • 1 tbsp  Dijon mustard
  • 4 tbsp olive oil
  • salt, to taste

Directions

  1. Line a plate with parchment paper.
  2. Preheat a heavy-bottomed saucepan over the low-medium heat, then toast the cashews for about 5 minutes, tossing them frequently.
  3. Sprinkle the vegetable oil and a little salt over the cashews and toss to coat.
  4. Add the maple or agave nectar, continue to toss for about 30 seconds, until the syrup begins to bubble.
  5. Transfer to the parchment paper and allow to cool completely. Break apart.
  6. Separate some large leave of endive and arrange them around each individual serving plate in a star pattern.
  7. Chop the remaining endive and place in the centre of the dish.
  8. Just before serving, combine all the dressing ingredients in a small bowl.
  9. Chop the pears and toss with a little of the salad dressing to prevent the pears from browning, then arrange them over the endive leaves.
  10. Sprinkle caramelised cashews over each serving.

Variations

Roast Pear and Endive Salad with Caramelised Cashews

  1. Prepare the basic recipe, but core the pears and cut into 8ths.
  2. Place on parchment paper in an ovenproof dish.
  3. Brush or spray with sunflower oil and roast in the oven at 230’C (450’F/8 Gas) for 10 minutes until lightly caramelised.
  4. Allow to cool before making the salad.

Spinach, Pear and Endive Salad with Caramelised Cashews

  1. Prepare the basic recipe, using only 3 heads of endive.
  2. Don’t fan the endive leaves on the plate; instead, line each plate with baby spinach leaves (1 package will be sufficient).

Orange and Endive Salad with Caramelised Cashews

  1. Prepare the basic recipe, using 2 segmented oranges in place of the pears.
  2. Use 1 tablespoon orange juice and 1 tablespoon lemon juice in place of vinegar in the dressing.

Pear and Endive Salad with Caramelised Cashews

  1. Prepare the basic recipe, using 2 large ripe, sliced peaches in place of the pears.
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