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  • Pear Ring Salad

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    Pear Ring Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    •     vegetable oil, for frying
    • 1 Tbsp. cornstarch
    • 1/4 c. finely grnd cornmeal
    • 1 x egg beaten, with 2 tbsp cool water
    • 4 sm pear, preferably Forelle, not peeled, cored from the bottom and thinly sliced horizontally
    •     coarse salt, and freshly cracked black pepper
    • 3 Tbsp. apple cider vinegar
    • 1 Tbsp. extra virgin olive oil
    • 1 Tbsp. honey
    • 2 lrg heads Belgian endive, sliced
    • 1 bn arugula, trimmed, washed
    • 1/4 c. crumbled dry goat cheese
    • 1 c. port, reduced to a syrup

    Directions

    1. Heat 1-inch vegetable oil in a shallow saucepan till shimmering (325 degrees F.). Whisk together cornstarch and cornmealDip pear slices in egg mix and then cornstarch mix and fry till golden brown, about 2 min.
    2. Drain on paper towels and season with salt and pepper. Reassemble pear slices into pear shapes.
    3. Whisk vinegar, extra virgin olive oil and honey in small bowl to blend.
    4. Season with salt and pepper.
    5. Put endive and arugula in a large bowl, season to taste, and toss to coat.
    6. Add in the vinaigrette and toss to coat.
    7. Mound salad on plates.
    8. Top with a reassembled pear and some crumbled cheese.
    9. Drizzle with some of the port glaze.
    10. Sweet and juicy Forelle pears are the perfect size for this salad but you can substitute another small pear variety. Any port wine can be used to make the syrup.

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