Source: 12 Months of Monastery Salads
Date tried:August 7, 2017
Yield: 6 servings
Time needed:30 minutes
This was so well appreciated at a family dinner “Grandma Sherri” (my son-in-law’s mother) asked for the recipe!
Pear, Endive and Brie Salad
3 medium size ripe but firm pears
2 medium size Belgian endives, separated into leaves
6 oz. Brie cheese at room temperature, cut into thin wedges
1 Tbsp butter
1/2 cup pecans, finely chopped
6 Tbsp. extra virgin olive oil
3 Tbsp tarragon vinegar
Salt and freshly ground black pepper to tasted
1/4 cup minced fresh chives for garnish
Peel pears and cut them carefully into quarters lengthwise.
Trim core away, then cut each quarter in half lengthwise.
Put pears in salad bowl.
Cut the endive leaves in half lengthwise. Put them in the salad bowl.
Add wedges of Brie and toss gently.
Melt butter in a small skillet over low heat.
Add the pecans and cook 3-4 minutes, stirring constantly.
Remove from the heat and let cool a few minutes, then add to salad bowl
Whisk together the vinaigrette ingredients in a measuring cup or small bowl until thickened.
Pour over salad and toss gently to coat.
Sprinkle chives on top and serve immediately.