Endive and Asian Pear Stacks with Walnut Pesto
By Chef 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.