Chicory and Asian Pear Salad with Membrillo Vinaigrette

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Photo by Barbara B.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

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

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.

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