Recipe courtesy of Gourmet Magazine
Pear, Stilton, and Chicory Salad with Crispy Chestnuts
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Stilton Dressing

Recipe courtesy of Ina Garten

Tuna Salad

Recipe courtesy of Ina Garten

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Ham Salad

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking