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.
Recipe courtesy of John Besh
Save Recipe Print
Roasted Pear Salad
Yield:
Serves 8
Yield:
Serves 8

Ingredients

For the pears: 
For the vinaigrette:
For the salad:

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Pear-Ginger Pie

Recipe courtesy of Kathy Knapp

Herb Roasted Red Skinned Potatoes

Recipe courtesy of Kelly Liken

Roasted Guinea Fowl with Chapelure de Legumes and Apple Cider Sauce

Recipe courtesy of Vitaly Paley

Green Bean and Fuyu Persimmon Salad

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories