Spicy Pear and Endive Salad with California Pistachios
Nationally-renowned celebrity chefs and “Too Hot Tamales” Mary Sue Milliken and Susan Feniger offer this scrumptious salad featuring California pistachios from their award-winning Border Grill and Ciudad restaurants.
Ingredients
- 1/2 cup California pistachios raw and shelled
- Salt and freshly ground black pepper to taste
- 2 tablespoons sugar
- 2 Comice or D’anjou pears quartered, cored, and sliced into 1/2-inch wedges
- 4 heads Belgian endive cored and sliced lengthwise into strips
- 1/2 to 3/4 cup Cabrales blue cheese crumbled
- 2 tablespoons pickled jalapeños sliced
- 1/4 cup Honey Chipotle Vinaigrette recipe follows
Instructions
- In small frying pan, combine pistachios, salt, pepper and sugar. Sauté over low to medium heat, stirring and shaking frequently until pistachios are toasted and sugar caramelizes and coats pistachios. Transfer pistachios to non-stick or parchment-lined cookie sheet and allow to cool. In large bowl, combine pears, endive, blue cheese, jalapeños and vinaigrette.
- Season with salt and pepper to taste. Transfer to 4 chilled salad plates and sprinkle with pistachios. Serves 4.