Chicory and Asian Pear Salad with Membrillo Vinaigrette

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Chicory and Asian Pear Salad with Membrillo Vinaigrette

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup Sherry or red wine vinegar

  • 2

    tablespoons membrillo (quince paste) or orange marmalade

  • 1

    tablespoon Dijon mustard

  • Kosher salt and freshly ground black pepper

  • 2

    medium Asian pears, cut into bite-size pieces

  • 8

    cups mixed chicories (such as radicchio, escarole, and/or frisée), torn into 2” pieces

  • ¼

    cup olive oil

  • ½

    cup walnuts, coarsely chopped

Directions

Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool. Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper. Serve topped with walnuts.


Nutrition

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