Endive and Asian Pear Stacks with Walnut Pesto

Rating:: Not rated
Servings:: 6
Difficulty:
Total Time:
Recipe By:: Deborah Fabricant

Ingredients

2 each Asian Pears sliced 1/4 inch and seeded (12 slices)
2 cups Radicchio coarsely chopped
1 cup Blue Cheese mild and crumbled
3/4 cup Walnut Pesto
2 cups Belgian Endive coarsely chopped
3/4 cup Balsamic Vinaigrette

Walnut Pesto

1 cup Basil Leaves, packed
1 cup Cilantro, packed
1/2 cup Tarragon, packed
1/2 cup chopped Cilantro
1 cup Walnuts toasted
2/3 cup Extra Virgin Olive Oil
2 tablespoons Walnut Oil

Directions

Spray 6 stack cylinders with vegetable spray and place them on a sheet pan. Layer in the following order: 1 slice Asian pear, 1/3 cup radicchio, 1 tablespoon blue cheese, 1 tablespoon pesto, 1/3 cup endive, 1 slice Asian pear, 1 tablespoon blue cheese, 1 tablespoon pesto. Press down gently but firmly, and chill for 1-2 hours.

To serve, slide a spatula under each stack cylinder and transfer to a serving plate. Unmold, drizzle with 2 tablespoons balsamic vinaigrette, and serve.

Walnut Pesto:

Combine the basil, cilantro, tarragon, parsley, walnuts, and vinegar in a food processor and blend well. Slowly add the oils until the pesto is well mixed. The pesto should be fairly thick and not runny.

Note:

If you don't have authentic stacks, use thoroughly cleaned soup sized aluminum cans.