Chicory and Asian Pear Salad with Membrillo Vinaigrette

Name: Chicory and Asian Pear Salad with Membrillo Vinaigrette
Yield: 4 servings
Ingredients: 1 1/3 cup Sherry or red wine vinegar; 1 2 tablespoons membrillo (quince paste) or orange marmalade; 1 1 tablespoon Dijon mustard; 1 Kosher salt, freshly ground pepper; 1 2 medium Asian pears, cut into bite-size pieces; 1 8 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces; 1 1/4 cup olive oil; 1 1/2 cup walnuts; 1 coarsely chopped

From the kitchen of Carly

Bitter chicories meet sweet, crisp Asian pears in this sophisticated salad. A membrillo vinaigrette adds deep complexity, while toasted walnuts provide crunch and earthiness. Elegant enough for entertaining, straightforward enough for weeknight dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup Sherry or red wine vinegar
12 tablespoons membrillo (quince paste) or orange marmalade
11 tablespoon Dijon mustard
1Kosher salt, freshly ground pepper
12 medium Asian pears, cut into bite-size pieces
18 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces
11/4 cup olive oil
11/2 cup walnuts
1coarsely chopped

Instructions

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.