Asian Pear Endive Salad

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First, toast the pine nuts in a toaster oven or a small pan for a minute or two until the aroma is enhanced.

Make a vinaigrette by whisking the vinegar, olive oil, mustard, salt and pepper.

Chop up the endives.

Core the pear and slice into thin rings. Use the hollowed out can to cut each pear slice into a perfect circle. Gently mix the endive and pears and pine nuts and vinaigrette, reserving a few pine nuts as garnish.

Then, use the same hollowed can as a mold on each plate, alternating layers of pear and spoonfuls of endive. Use a spoon to hold the salad steady and remove the can, leaving a nice stack. Garnish with pine nuts.

Serves 2.