Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée—further mellowed by leeks hot from the pan.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
1/2 cup balsamic vinegar
1 teaspoon packed brown sugar
2 medium leeks (white and pale green parts only), halved lengthwise and thinly sliced
1/4 cup extra-virgin olive oil
1/2 pound frisée, torn (8 cups)
1 large Asian pear (8 to 10 ounces), thinly sliced
Preparation
Step 1
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.
Step 2
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.
Step 3
Arrange frisée and pear on plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads.
