2000s Recipes + Menus
Pear, Stilton, and Chicory Salad with Crispy Chestnuts
Serves4
- Active time:25 min
- Start to finish:25 min
November 2000
- 5 tablespoons olive oil
- 2 cups roasted, shelled, and skinned chestnuts (1 pound in shell or 14 ounces bottled whole)
- 2 firm-ripe red pears
- 1 teaspoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 head chicory (curly endive), torn (6 cups)
- 4 oz Stilton cheese, crumbled
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Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chestnuts with salt and pepper to taste, stirring, until crisp on outside (being careful not to burn or cook until hard), about 4 minutes. Remove from heat.
-
Halve and core pears, then cut lengthwise into thin slices.
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Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl and add remaining 3 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.
- Keywords
- lori w. powell,
- winter,
- salad,
- vegetarian,
- nuts
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