ENDIVE SALAD RECIPES

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Steps:

• Heat oven to 425 degrees. On a lightly floured work surface and using a floured rolling pin, roll out pastry to a 12-inch square about 1/8-inch thick. Transfer to a sheet tray and keep refrigerated until ready to use.
• In a 12-inch high-sided ovenproof skillet, melt butter over medium-low. Add 2 tablespoons of the sugar and stir until mostly dissolved. Add endive, season with salt and pepper, and cook, turning occasionally, until coated in the butter and wilted along the edges, 5 minutes. Arrange endive cut side down, cover and cook until softened and golden, 10 minutes longer. Carefully flip over endive, sprinkle the cut side with the remaining 1 tablespoon sugar, then turn over again so they are cut side down in a single layer. Drizzle over lemon juice, scatter over chives, and season with salt and pepper. Top endive with the pastry, tucking the edges into the sides of the skillet. Prick pastry all over with a fork.
• Bake until pastry is puffed and deeply golden, about 30 minutes. Remove from oven and let stand for 5 minutes. Run a knife along the edge of the pastry to loosen it from the pan. Place a serving plate over the pan. Using oven mitts, grip the plate and pan tightly together and swiftly flip over. Gently lift away the skillet and replace any endive that may have moved out of place.
• Cut tart into wedges and transfer to plates. Top each piece with some burrata, and garnish with chives and black pepper. Serve warm or at room temperature.