Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette

Course Salads Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 tablespoon honey
1/2 cup extra virgin olive oil
2 tablespoons butter
2 tablespoons sugar
3 bosc pears, slightly underripe, cored, halved, and cut into 1/4 inch slices
3 tablespoons balsamic vinegar
4 heads frisée lettuce, pale yellow leaves only, roughly pulled apart by hand, rinsed and spun dry in a salad spinner
4 ounces crumbled Gorgonzola, Stilton, or Cabrales cheese
4 ounces seeds from 1 medium pomegranate
4 whole Belgian endives, bottoms trimmed, separated into individual leaves
6 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry in a salad spinner
For the Hazelnut Vinaigrette
For the Pears
Kosher salt and freshly ground black pepper

See Full Recipe at Serious Eats