Belgian endive has a bright, tangy flavor, which is balanced by the sweetness of the pear and the crispy, caramelized cashews in this salad. If you purchase the endive in advance, store in the refrigerator wrapped in paper, then in a plastic bag because it will turn green and bitter if exposed to light.

Serves 4

INGREDIENTS

FOR THE CASHEWS:

• 1/2 cup cashews
• 2 tsp. vegetable oil
• Sea salt
• 1/4 cup maple or agave syrup

FOR THE SALAD:

• 4 heads Belgian endive
• 2 ripe pears, unpeeled

FOR THE DRESSING:

• 2 tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• 1/4 cup olive oil
• Salt, to taste

INSTRUCTIONS

1. Line a plate with parchment paper. Preheat a heavy-bottomed pan over a low-medium heat.
2. Toast the cashews for about 5 minutes in the pan, tossing them frequently.
3. Sprinkle the vegetable oil and a little salt over the cashews, and toss to coat.
4. Add the maple or agave syrup, continue to toss for about 30 seconds, until the syrup begins to bubble.
5. Transfer to the parchment paper and allow to cool completely. Break apart.
6. Separate some large leaves of Belgian endive and arrange them around each individual serving plate in a star pattern.
7. Chop the remaining endive and place in the center of the dish.
8. Just before serving, combine all the dressing ingredients in a small bowl.
9. Chop the pears and toss with a little of the salad dressing to prevent the pears from browning, then arrange them over the endive leaves.
10. Sprinkle caramelized cashews over each serving.