The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat.
30 minutes or fewer.
- 1 Bosc pear, peeled and halved
- 1 ½ cups Merlot wine or apple juice
- ⅓ cup agave nectar
- 2 Tbs. lemon juice
- 1 tsp. grated lemon zest
- 1 cinnamon stick
- 3 whole cloves
- 1 Tbs. balsamic vinegar
- 1 Tbs. pure maple syrup or agave nectar
- 1 Tbs. olive oil
- Vegetable oil, for brushing grill pan
- 2 red endives, halved lengthwise
- 1 cup frisée lettuce
- 1 green onion, thinly sliced on bias (2 Tbs.)
- To make Poached Pears: Combine all ingredients in small saucepan with pear halves round-side down; bring to a boil. Reduce heat to medium-low; cover, and simmer 15 to 25 minutes, or until tender, spooning liquid over pears to make sure they cook through. Cool in liquid.
- To make Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper, if desired, and set aside.
- To make Salad: Brush indoor grill pan with oil, and heat over medium-high heat. Brush endives with Dressing, and cook, cut-side down, 5 minutes, or until slightly wilted.
- Toss remaining Dressing with frisée and green onion in bowl. Divide among 2 plates. Slice Poached Pears, and fan on one side of each plate. Top frisée with endive halves, and drizzle with pear poaching liquid.
- Calories: 247
- Protein: 1 g
- Total Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 42 g
- Cholesterol: 0 mg
- Sodium: 16 mg
- Fiber: 5 g
- Sugar: 33 g