Endive Pear Halloumi Salad with Sherry Vinaigrette
Author: 
Recipe type: Appetizer/Side, Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 mains or 4 sides
 
Confession? Prior to this recipe, I did not own a mandoline, so I owe Cheryl for giving me some added incentive to finally buy one! It's not necessary here at all, but it does indeed make fruits and vegetables look fancy. This recipe is also a great excuse to try some Halloumi cheese if you haven't already. Halloumi is a salty, firm cheese that, when heated, keeps its shape and browns without melting, and it goes so well with the rest of this salad.
Ingredients
  • 4 slices Halloumi cheese (see head note), patted dry
  • 2 heads endive, stems sliced off, leaves separated
  • 1 Bosc pear, unpeeled, sliced medium-thick (on a mandoline, if you have one)
  • 1 bulb fennel, cored, sliced thinly (on a mandoline, if you have one)
  • ½ to 1 small red chile, seeds and veins removed, sliced
  • ¼ cup dried cherries
  • big handful of Italian parsley, chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tsp sherry vinegar
Instructions
  1. Heat a grill pan over medium-high heat. When hot, add cheese and cook until dark grill marks appear on the underside. Flip and cook until the other side gets marks, too.
  2. On a good sized platter, layer the endive, pear, fennel, and cheese in haphazard stacks. Sprinkle with the chile, cherries, and parsley. Whisk the oil and vinegar in a small bowl and season with salt and pepper (be careful with the salt -- the cheese has plenty.) Drizzle on the salad.
  3. Serve immediately.
Recipe by dramatic pancake at https://www.dramaticpancake.com/cheryl-endive-pear-halloumi-salad-with-sherry-vinaigrette/