Pear, Stilton, And Chicory Salad With Crispy Chestnuts

By á-174942

Ingredients

• 10 tablespoons olive oil divided
• 4 cups whole roasted shelled skinned chestnuts (abt 1 lb in shell or 2 [14-oz] bottles)
• 4 firm-ripe red pears
• 2 teaspoon Dijon mustard
• 2 tablespoon Sherry vinegar
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons finely-chopped shallot
• 1 head chicory (curly endive) torn - (6 cups)
• 8 ounces Stilton crumbled

Details

Servings 8

Preparation

Step 1

Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately-high heat until hot but not smoking, then saute 1/2 the chestnuts with salt and pepper, to taste, stirring, until crisp on outside (being careful not to burn or cook until hard), about 4 minutes. Make other batch the same way. Remove from heat.

Halve and core pears, then cut lengthwise into thin slices.

Whisk together mustard, vinegar, and salt and pepper, to taste, in a large bowl and add remaining 6 tablespoons oil in a slow stream, whisking until emulsified. Whisk in shallot.

Add chicory, chestnuts, pears, and Stilton and toss until evenly coated. Season with salt and pepper.

This recipe yields 8 servings.