Roasted Endive and Stone Fruit Salad
This summer salad balances the delightful bitterness of endive with sweet and juicy peaches, and rich pine nuts to make for an impressive side that pairs perfectly with chicken or fish.
Prep
Dice Half of the Peach
Halve the peach and dice one half in small pieces. Combine with the chopped shallots in a small bowl.
- Peach(diced small)¼ cup
Cut the Remaining Peach into Wedges
Remove the pit from the remaining half, cut into wedges and then thinly slice. Set aside.
- Peach(thinly sliced)¼ cup
Prepare the Endive for the Salad
Separate the leaves from one head of endive. Slice the leaves in half lengthwise. Add to the peach wedges.
- Belgian Endive(leaves, halved)1
Prepare the Endive for Roasting
Prepare the remaining endive by trimming and discarding the base. Then cut in half. Partially remove the core of the endive while keeping the leaves attached.
- Endive(trimmed and halved)3
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 325°F/165°C (medium).
- Extra Virgin Olive Oil2 Tbsps.
2. Add and Sear the Endive
Add the endive cut side down to the preheated pan making sure not to overcrowd. Cook the endive for 4 minutes on the first side.
- Endive(trimmed and halved)4
3. Flip the Endive and Continue Cooking
Carefully flip the endive so the cut side is facing up. Continue cooking for 1 minute.
4. Season the Endive
Lightly season the endive with kosher salt and black pepper.
- Kosher Saltas needed
- Black Pepper(freshly cracked)as needed
5. Remove the Endive
Transfer the cooked endive to the serving plate and set aside. If you have more endive to cook, wipe the pan with a paper towel before repeating the cooking process.
6. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 325°F/162°C.
- Extra Virgin Olive Oil1 Tbsp.
7. Add and Toast the Pine Nuts
Add the pine nuts to the preheated pan and toast for 1 minute and 30 seconds, stirring occasionally.
- Pine Nuts2 Tbsps.
8. Add and Cook the Peaches and the Shallots
Add the diced peaches and shallots and cook for 20 seconds while stirring frequently. Remove from the heat.
- Peaches(diced small)¼ cup
- Shallot(finely chopped)1 Tbsp.
9. Add the Remaining Dressing Ingredients
Add the remaining ingredients and stir to combine.
- Extra Virgin Olive Oil1 Tbsp.
- Parsley(finely chopped)1 Tbsp.
- Lemon Zest½ tsp.
- Lemon Juice3 tsps.
- Honey2 tsps.
- Kosher Saltas needed
- Black Pepper(freshly cracked)as needed
10. Dress the Endive Salad
Season the thinly sliced endive and peaches, and toss until well coated.
- Extra Virgin Olive Oilas needed
- Lemon Juice½ tsp.
- Kosher Saltas needed
- Black Pepper(freshly cracked)as needed
11. Sauce the Seared Endive
Drizzle the peach and pine nut dressing over the seared endive.
12. Garnish and Serve
Top the seared endive with the peaches and sliced endive. Serve immediately.
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