Crisp, bitter endive leaves, shavings of mature Comté and a dressing with a secret: a spoonful of Maison Perrotte’s pear vanilla jam, whose Tahitian vanilla and hints of caramel and anise soften the vinegar.
Serves 4 · 15 min
- Whisk 1 tbsp of the pear vanilla jam with 1 tbsp cider vinegar, 3 tbsp walnut or olive oil, salt and pepper.
- Separate the leaves of 3 Belgian endives and thinly slice 1 ripe pear.
- Arrange them in a bowl with 3 1/2 oz (100 g) shaved mature Comté and a handful of walnuts.
- Drizzle with the dressing just before serving.
The star of this recipe: Pear Vanilla Jam, by Maison Perrotte.
