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Brad Pitt's Endive Salad




Source of Recipe


Internet


List of Ingredients




1 tbsp plus 1/2 tsp sugar, divided
2 tsb butter, divided
1 tbsp pecan pieces
1/2 tsp fresh lemon juice
1 sprig rosemary
1/2 Bartlett pear, peeled, cored and cut into small cubes
2 tsp champagne vinegar
1/4 tsp Dijon mustard
1 tbsp grape-seed oil
1 cup mixed salad greens
2 tbsp crumbled Fourme d'Ambert cheese (or any other blue cheese)
1 small head Belgian endive
Salt and pepper to taste


Recipe



In small nonstick skillet, heat 1/2 tsp water and 1 tbsp sugar on medium, without stirring, until sugar dissolves and turns a slightly golden color, about 3 min. Remove from heat. Stir in 1 tsp butter and pecans. Pour into saucer; cool. Separate pecan pieces. In small skillet heat lemon juice with remaining sugar and butter. Add rosemary and pear; saut� 2 min. Discard rosemary. Put pear mixture in blender; add 2 tbsp plus 2 tsp water, vinegar and mustard. Pur�e until smooth. Slowly add oil, until thickened. Salt and pepper to taste. In bowl toss pecans, greens, cheese and dressing. Mound dressed greens onto bed of endive on plate; serve.