Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey
Servings
4
PortionsCharring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey.
Ingredients
½ cup Honey
1 Tbsp Black pepper, ground
8 ea Endive, red, halved lengthwise
1 cup Green grapes, halved
3 Tbsp Aged Sherry vinegar
1/3 cup Extra virgin olive oil, divided
¼ cup Hazelnuts, toasted
¼ cup Parsley leaves
1 tsp Thyme leaves
½ cup Roquefort cheese, crumbled
1 tsp Flakey sea salt
½ tsp Smoked paprika, sweet
Directions
- Heat honey and black pepper in a small sauce pan on medium heat until warm.
- Heat a cast iron griddle or skillet until very hot.
- Place grapes cut side down onto the pan and char for 1 minute. Remove and set aside.
- Season and coat the endives with salt and 1 Tbsp. of extra virgin oil. Place endives, cut side down onto the pan and char for 1-2 minutes. Remove and set aside.
- Arrange the endives and grapes onto a plate, drizzle with sherry vinegar and extra virgin olive oil, and sprinkle the top with hazelnuts, parsley, thyme, Roquefort cheese, sea salt and paprika.
- Drizzle the warm black pepper honey over the top and serve.
