Roasted Pear Salad

You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften[ and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.]

Serves 8
  • For the pears:
  • 4 ripe pears, halved and cored
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • Salt
  • For the vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup pecan oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Creole mustard
  • 1 shallot, minced
  • Salt
  • Freshly ground black pepper
  • For the salad:
  • 5 heads Belgian endive, cored and leaves separated
  • 2 handfuls mixed bitter green leaves
  • 2 cups blue cheese, crumbled into chunks
  • 1/2 cup pecans, toasted
  • For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.

  • For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.

  • To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

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    Thanksgiving Entertaining