Braised Endive and Pear Slices with Lemon

I love this side dish in cooler weather. The delicate bitter flavor of the endive is nicely balanced by the sweet succulence of pears and the entire dish comes to life with a touch of lemon flavor.

Makes 4 servings

Ingredient List: 

2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon sea salt
4 Belgian endive, bottom trimmed, halved
2 ripe, but firm pears, (Bosc or red are best)
2 teaspoons fresh lemon juice

Step By Step Instructions: 

Heat oil, vinegar and salt in a flat-bottomed skillet over medium heat. Lay endive, cut sides down, in the pan. Cover; reduce heat to medium-low and cook until the endive wilts and the edges brown, about 20 minutes. When the endive is about 80% cooked, halve pears and cut each half lengthwise into thin slices. Lay pears on top of endive, cover and cook for 5 minutes more. Remove from heat, arrange endive halves, cut sides up, with pears laced through the dish. Drizzle with lemon juice. Serve hot.