Chicory and Asian Pear Salad with Membrillo Vinaigrette
A sophisticated salad combining crisp Asian pears with mixed chicories, dressed in a unique membrillo vinaigrette and topped with crunchy walnuts. The sweet-tart dressing perfectly balances the slightly bitter chicories.
4 servings
16 min
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Ingredients
- •⅓ cup Sherry or red wine vinegar
- •2 tablespoons membrillo (quince paste) or orange marmalade
- •1 tablespoon Dijon mustard
- •to taste Kosher salt, freshly ground pepper
- •2 medium Asian pears
- •8 cups mixed chicories
- •¼ cup olive oil
- •½ cup walnuts
Cooking Instructions
- 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.
10 min
- 2.
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.
5 min
- 3.
Serve topped with walnuts.
1 min
