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Gallery Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 tablespoons honey 5 tablespoons sherry vinegar 5 tablespoons olive oil Coarse salt and freshly ground pepper 3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled) 8 shallots, halved lengthwise if large 1 teaspoon Dijon mustard 1/3 cup water 1 large head frisee, trimmed, leaves separated 2 heads Belgian endive, leaves separated and torn in half if large 3/4 cup walnuts (3 ounces), toasted
Cook’s Notes Toasting walnuts enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.
Gallery Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
Recipe Summary Servings: 8
Gallery
Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons honey 5 tablespoons sherry vinegar 5 tablespoons olive oil Coarse salt and freshly ground pepper 3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled) 8 shallots, halved lengthwise if large 1 teaspoon Dijon mustard 1/3 cup water 1 large head frisee, trimmed, leaves separated 2 heads Belgian endive, leaves separated and torn in half if large 3/4 cup walnuts (3 ounces), toasted
Directions
Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
Cook’s Notes Toasting walnuts enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.
Cook’s Notes
Toasting walnuts enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.
Reviews
Add Rating & Review 30 Ratings 5 star values: 8 4 star values: 7 3 star values: 11 2 star values: 4 1 star values: 0
Reviews
Add Rating & Review 30 Ratings 5 star values: 8 4 star values: 7 3 star values: 11 2 star values: 4 1 star values: 0
Add Rating & Review
30 Ratings 5 star values: 8 4 star values: 7 3 star values: 11 2 star values: 4 1 star values: 0
30 Ratings 5 star values: 8 4 star values: 7 3 star values: 11 2 star values: 4 1 star values: 0
30 Ratings 5 star values: 8 4 star values: 7 3 star values: 11 2 star values: 4 1 star values: 0
5 star values: 8 4 star values: 7 3 star values: 11 2 star values: 4 1 star values: 0
All Reviews for Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
