Asian Pear and Frisée Salad
Melissa Roberts, September 2008
yield: Makes 4 servings
active time: 20 min
total time: 20 min
Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée—further mellowed by leeks hot from
1/2 cup balsamic vinegar
1 teaspoon packed brown sugar
2 medium leeks (white and pale green parts only), halved lengthwise and thinly sliced
1/4 cup extra-virgin olive oil
1/2 pound frisée, torn (8 cups)
1 large Asian pear (8 to 10 ounces), thinly sliced
Boil vinegar with sugar and 1/4 teaspoon salt in a small heavy saucepan, stirring, until reduced by half, about 3
minutes. Transfer to a cup.
Wash leeks and pat dry. Cook in oil with 1/4 teaspoon salt in cleaned saucepan over medium heat, stirring
occasionally, until softened, about 5 minutes.
Arrange frisée and pear on plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads.
Baked Asian Pears
1/4 cup rolled oats
3 Tbsp. all-purpose flour
3 Tbsp. whole wheat flour
2 1/2 Tbsp. packed light brown sugar
1/8 tsp. cinnamon
1 Tbsp. Smart Balance Light buttery spead, or margarine, melted
6 firm, ripe pears, peeled (if desired), cored and cubed
1 Tbsp. lemon juice
2 Tbsp. splenda, or other sugar substitute
2 Tbsp. flour
1/8 tsp. nutmeg
Pinch of cloves
Preheat oven to 375 degrees. Lightly spray 8- or 9- inch round cake pan.
In food processor, add oats, flour, brown sugar and cinnamon. Blend 15 seconds. While running, drizzle butter and blend
30 seconds. Transfer to bowl and set aside.
In another bowl, toss pears with remaining ingredients. Spoon pears into prepared cake pan. Cover with oat mixture,
pressing down gently. Bake 45-50 minutes, until topping is brown and pears are bubbling. Serve hot.
Makes 9 servings.
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