At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.

　　

Ingredients

Makes 4 servings

　　

For dressing

1 shallot

　　1 whole star anise*

　　1/3 cup vegetable oil

　　3 tablespoons fresh orange juice

　　1 teaspoon Port

　　

For salad

2 firm-ripe pears (preferably Bosc)

　　4 Belgian endives

　　5 ounces Stilton cheese, crumbled (about 1 cup)

　　Garnish: chopped fresh parsley leaves or fresh chervil sprigs

　　*available at specialty foods shops and some supermarkets

　　

Make dressing:

Step 1

Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.

　　

Make salad:

Step 2

Preheat oven to 400°F. and line a baking sheet with parchment paper.

　　

Step 3

Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.

　　

Step 4

Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.

　　

Step 5

On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.