4 Servings 8 min Cook
1 Fruit 3-3/8" high x 3" diameter Pears
2 Leek Leeks
1/2 Cup Balsamic Vinegar
8 Cup, chopped Endive
1 Tsp packed Brown Sugar
1/4 Cup Olive Oil
Thinly slice pears.
Using only the white and pale green parts, halve leeks lengthwise and thinly slice.
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.
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.
Arrange frise and pear on plates.
Drizzle with hot leeks in oil, then vinegar reduction.
Grind pepper over salads.