Fall Salad with Prosciutto, Pears, and Roasted Endive. And Candied Walnuts.

Preheat oven to 450F.

In a small saucepan, combine the apple juice, sugar, ground cloves, cinnamon and bay leaf. Bring to a boil, reduce heat and simmer 20 minutes, until reduced a bit. Strain liquid into a bowl (not down the drain!) and discard the solids.

Brush a Tablespoon of the oil on a rimmed baking sheet. Place the endive halves cut-side down, brush with the apple juice mixture, sprinkle with a little salt and pepper and bake 10 minutes. Bring them out, change the setting to broil, flip the endive halves, brush with more apple juice mixture, another sprinkle of salt and pepper, and broil 4 minutes. Whew!

In a bowl, combine a pinch of salt, pepper, remaining apple juice mixture, lemon juice and the last Tablespoon of oil. Give it a whisk. Nice.

Toss the arugula, candied walnuts, and pear into the “dressing.” Put your salad onto serving plates.

Serve salad with roasted endive halves, sliced prosciutto and some crusty bread and you’re SET.

Fall is all up in your mouth.