leaves of one head of endive, or other bitter green
100 gr arugula
Juice of half lemon
3 tbs Olive oil
salt & pepper, to taste
3 tbs cooking liquid from the pears
a pinch of chili flakes (optional)
Instructions
Saffron infused Pears
Place all the ingredients for the poached pears in a small pan. Add 1 litre of water and bring to the boil. Lower the heat and simmer for 10 minutes.
Remove from the heat and let them cool entirely. Transfer to a bowl and let them infuse overnight in the fridge.
Walnut Tahini
Set aside a handful of walnuts for the final plating.
Put all the ingredients for the tahini in a food processor and blitz until they form a slightly chunky paste. Taste for seasoning and add a little water if you prefer a more runny consistency.
Assemble the dish
In a flat serving platter assemble the green leaves
Cut the pears in quarters, core and place on top of the salad leaves.
Dollop the walnut tahini over the pears and leaves.
Sprinkle the roasted walnuts over the salad.
Mix the cooking liquid, lemon, oil and salt and pepper and dress the salad adding some chili flakes (optional).
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/saffron-pears-with-walnut-tahini/