Chicory and Asian Pear Salad with Membrillo Vinaigrette
By GadgetGirl
Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.
Rate this recipe
4.4/5
(5 Votes)
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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