Endive, Escarole And Pear Salad - Series 6

What You'll Need
2 each Belgian endive heads -- quartered lengthwise
3 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon mirin or white wine
1 head escarole -- rinse, tear into small pieces
2 each pears -- halved, cored and sliced

lemon soy vinaigrette
3 tablespoons brown rice vinegar
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 each lemon -- juice
2 teaspoons brown rice syrup
1/2 cup pecans -- toasted

Instructions
Preheat the oven to 375 degrees. Arrange the endive quarters shallow baking dish and lightly drizzle with the olive oil, soy sauce, and the mirin. Bake, uncovered, 20 to 30 minutes or until tender and the edges are just browned.
Arrange the escarole on a plate. Chill pear slices until ready to serve.
Make the vinaigrette. Arrange the pear slices on top of the greens, and top with the endive spears, sprinkle with pecans, and drizzle generously with the dressing.