Quip & Mad Dogg's Endive, Pear and Stilton Salad
Beth Ribblett
City Park provided the perfect backdrop for last week's meeting of the DC 10-3=7, and our theme of "picnic" proved to be one of our best endeavors yet. It was one of those wonderful New Orleans nights of perfect weather, fabulous company and delicious wine and food. Although I really loved every course, if I had to pick a favorite, this first salad was probably it! Full posting on the "picnic" themed meeting will be up soon!Dinner: Picnic
Peeps: Quip & Mad Dogg
Date: May 14, 2009
Course: App
Pairing: 2006 Domaine Bernard Moreaux et Fils 1er Cru St. Aubin
Serving Size: 8
Ingredients:
8 Endive, or 4 Large Endive, halved
10 oz (by volume) Stilton, crumbled
3 Bosc Pears
2 Star Anise
2 Shallots
½ c. Oil (Light Flavor)
2 Ripe Oranges
2 Tsp Tawny Port
Directions - Dressing: (Make ahead if possible)
Chop shallot and crush star anise. In a blender blend shallot, juice from the oranges and port until emulsified. Transfer mixture to jar or bowl and add star anise, salt and pepper to taste. Chill, covered, for at least 4 hours and up to 1 day. Bring back to room temperature, then strain through sieve. Discard solids. Whisk until combined well.
Salad:
Slice pears lengthwise. Lightly sauté them in a little bit of butter (about 2 – 3 minutes on medium heat). Cool pears. Separate endive leaves. Arrange endive, pear slices and stilton onto plates, drizzle with dressing, garnish.