Active Time

　　20 min

　　Total Time

　　20 min

　　Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée—further mellowed by leeks hot from the pan.

　　

Ingredients

Makes 4 servings

　　1/2 cup balsamic vinegar

　　1 teaspoon packed brown sugar

　　2 medium leeks (white and pale green parts only), halved lengthwise and thinly sliced

　　1/4 cup extra-virgin olive oil

　　1/2 pound frisée, torn (8 cups)

　　1 large Asian pear (8 to 10 ounces), thinly sliced

　　

Step 1

Boil vinegar with sugar and 1/4 teaspoon salt in a small heavy saucepan, stirring, until reduced by half, about 3 minutes. Transfer to a cup.

　　

Step 2

Wash leeks and pat dry. Cook in oil with 1/4 teaspoon salt in cleaned saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

　　

Step 3

Arrange frisée and pear on plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads.