• 1 shallot
  • 1 piece star anise
  • 1/3 cup olive oil
  • 3 tbsp orange juice
  • 1 tsp port
  • 6 cups assorted baby greens, or packaged mesclun greens
  • 2 firm-ripe pears preferably Bosc or Red Pears)
  • 4 Belgian endives
  • 6 oz Gorgonzola cheese, crumbled (about 1 cup)


Chop shallot and crush star anise. In a blender, blend shallot, oil, orange juice and port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.

Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.

Halve and core pears. Cut pears lengthwise into 1/4" thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes and cool on baking sheet.

Wash and spin-dry baby greens and place in a large serving bowl. Thinly slice endives and add them. Toss well. Add pears and Gorgonzola, drizzle with dressing, and toss well. Serve immediately, passing extra dressing.

Serves 6

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Submitted 6/13/05.
Source: Global Gourmet
Submitted By: Marlen
Endive, Roasted Pear and Gorgonzola Salad