Endive Salad with Grilled Salami & Pears
¼ cup balsamic vinegar
1 tablespoon chopped garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
4 ounces, cured salami slices, cut on the bias into 1/8 inch wide strips
3 California endive, cut across into ½” pieces
1 pear, sliced thin
½ cup Romano, shaved
2-3 tbsp. hazelnut pieces, toasted
- Whisk the vinegar with the garlic, salt and pepper. Then, slowly add oil and mix until emulsified.
- Grill salami until lightly marked, 1 to 2 minutes a side.
- In a separate bowl, dress and toss the endive.
- Lay dressed endive on a platter and top with salami, pear, Romano and hazelnut pieces. Season with salt and pepper.
Wine Suggestion: Barbera (i.e. Yorba ’09 Barbera)