Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey

Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey

0.0 from 0 votes
Servings

4

Portions

Charring 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.

Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey