Red Wine Poached Pear and Chicory Salad

Nduja is a spreadable spicy salami. I have found delicious versions at Greenbush and sometimes at Sawyer Garden Center. Feel free to omit or replace with diced traditional salami.


4 pears
1 C red wine
1 head chicory green (radicchio, endive, or frisee)
2 oz ndjua
1/2 C olive oil
2 T red wine vinegar
2 T coco nibs


  1. Peel the pears and cut in half scooping out the seeds and core
  2. Place the pears in a heavy bottomed pot and cover with the red wine
  3. Bring to a simmer and cook until the pears are tender
  4. Clean the endive and dry
  5. Saute the endive until tender
  6. Add the vinegar and olive oil at the end
  7. Lay the cooked endive out on a platter
  8. Slice the pears and top the endive
  9. Dot with ndjua
  10. Sprinkle with coconibs and serve