The food lab better home cooking through science ( PDFDrive ) 983

SERVES4
2slightlyunderripeBoscpears,halved,cored,andcut
into¼-inchslices
2tablespoonssugar
1tablespoonunsaltedbutter
2Belgianendives,bottomstrimmedandseparatedinto
individualleaves
2headsfrisée,paleinneryellowleavesonly,pulledapart
byhand,rinsedandspundry


3cups(about8ounces)babyarugulaleaves,rinsedand
spundry
3to4tablespoonsHazelnutVinaigrette(here)
Koshersaltandfreshlygroundblackpepper
2ouncesGorgonzola,Stilton,orCabralescheese,
crumbled
About½cuppomegranateseeds(from1medium
pomegranate)
1. Toss the pear slices with the sugar in a medium bowl
untilevenlycoated.Heatthebutterina12-inchnonstick
skilletovermedium-highheatuntilthefoamingsubsides.
Add the pear slices in a single layer and cook, shaking
the pan gently, until browned on the first side, about 1
minute.Carefullyflipthesliceswithathin,flexibleoffset
spatula and continue cooking until the second side is
browned, about 1 minute longer. Slide the pears onto a
largeplateandallowtocoolfor5minutes.
2.Combinetheendive,frisée,arugula,andpearsinalarge
bowl, drizzle with 3 tablespoons of the vinaigrette and
season to taste with salt and pepper. Gently toss with

clean hands until evenly coated with vinaigrette. Taste
and add more vinaigrette, salt, and/or pepper as
necessary. Add the cheese and pomegranate seeds and
tossbriefly.Serveimmediately.

TWOROASTEDBEETSALADS
Beets get their fair share of criticism from children and
adultsalike,andit’seasytounderstandwhyifyou,likeme,