Whole Roasted Endives with Pear, Arugula, and Walnut Salad

Ingredients

• 1 cup apple cider 
• 4 cups arugula 
• 1 small bay leaf 
• 4 heads belgian endive halved lengthwise
• 0.5 teaspoon pepper black divided freshly ground
• 1 large bosc pear cored ripe thinly sliced
• 1 stick cinnamon (2-inch)
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil toasted
• 1 teaspoon olive oil 
• 0.4 teaspoon salt divided
• 1 teaspoon sugar 
• 0.3 cup walnuts toasted chopped

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve
• broiler

Directions

1. Preheat oven to 45
2. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Strain cider mixture through a sieve into a bowl; discard solids.
3. Brush olive oil on a baking sheet; arrange endive halves, cut side down, on prepared pan.
4. Brush 2 tablespoons cider mixture over endive; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
5. Bake at 450 for 10 minutes.
6. Remove from oven; turn endive halves over.
7. Brush cut sides with 2 tablespoons cider mixture.
8. Preheat broiler.
9. Broil endive 4 minutes or until edges begin to brown.
10. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining cider mixture, lemon juice, and walnut oil in a large bowl, stirring with a whisk.
11. Add arugula, walnuts, and pear, tossing to coat. Arrange 2 endive halves on each of 4 salad plates, and top each serving with 1 1/2 cups arugula mixture.