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Chicory and Asian Pear Salad with Membrillo Vinaigrette

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Rate this recipe 4.5/5 (4 Votes)
Chicory and Asian Pear Salad with Membrillo Vinaigrette 1 Picture

Ingredients

  • 1/3 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
  • 1/4 cup olive oil
  • 1/2 cup walnuts, coarsely chopped

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.

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