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Serves 2
Poached Pears
1 Bosc pear, peeled and halved
1 ½ cups Merlot wine or apple juice
⅓ cup agave nectar
2 Tbs. lemon juice
1 tsp. grated lemon zest
1 cinnamon stick
3 whole cloves
Dressing
1 Tbs. balsamic vinegar
1 Tbs. pure maple syrup or agave nectar
1 Tbs. olive oil
Salad
Vegetable oil, for brushing grill pan
2 red endives, halved lengthwise
1 cup frisée lettuce
1 green onion, thinly sliced on bias (2 Tbs.)
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