Serves: 1 Time: 25 minutes Difficulty: Moderate
- 1/2 pear, peeled and cored
- 1 tsp. peppercorns
- 1 cinnamon stick
- 1/2 lemon, zested and juiced
- 1 tsp. agave nectar
- 1 c. red wine
- 1 c. watercress
- 1/2 tsp. balsamic vinegar
- 1/2 endive
- olive oil, salt, pepper
Combine the first six ingredients in a pot. Bring to a boil, then reduce to a simmer for 15-20 minutes.
In a pan, heat a light layer of olive oil. Put the endive in the pan cut-side down and let it char for 2-3 minutes.
Plate the watercress, sliced pears, and endive.
Whisk together the vinegar with 1 tsp. of olive oil. Season with salt and pepper and drizzle over the salad.