A light meal that is filling at the same time. Many contrasting textures in every bite.
1 bunch of salad greens
2 belgian endives
1/4 cup hazelnut nut oil
2 tablespoon white balsamic
1 tablespoon moutarde de meaux
1 1/2 teaspoon brown sugar
4 tablespoon pine nuts
4 tablespoon pumpkin seeds
2 tablespoon olive oil
salt and pepper
1. Pre-heat the oven to 400F.
Wash and thinly slice the pears. Toss with the olive oil and a pinch of salt. Spread on a baking tray in a single layer.
2. Put in the oven for 20 minutes. Flip the slices gently and return to the oven for a further 20 minutes.
3. In that time, pour the pine nuts and pumpkin seeds in a cold, dry, stainless steel skillet. Turn the heat to medium and toast the nuts until the pine nuts are golden and the seeds crunchy. Toss often to prevent burning.
4. Set aside to cool.
5. In a mason jar, pour the hazelnut oil, white balsamic, brown sugar, mustard and a pinch each of salt and pepper.
6. Shake until well combined.
7. Chop the greens. Mine were getting old and tired so I let them to soak in an ice bath while the pears cooked, It makes them crisp again.
8. Take the pears out of the oven and allow to barely cool until you can handle them.
9. Assemble your plate. Add as much feta as you care for.