Crisp, bitter endive leaves, shavings of aged 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
Ingredients
- 1 tbsp Pear Vanilla Jam (Maison Perrotte)
- 1 tbsp cider vinegar
- 3 tbsp walnut or olive oil
- Salt and pepper
- 3 Belgian endives, leaves separated
- 1 ripe pear, thinly sliced
- 3 1/2 oz (100 g) shaved aged Comté
- A handful of walnuts
Method
- 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 aged Comté and a handful of walnuts.
- Drizzle with the dressing just before serving.
The star of this recipe: Pear Vanilla Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
