Recipe courtesy of John Besh
Recipe courtesy of John Besh
Watch how to make this recipe.
Roasted Pear Salad
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- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 25 mg
- Sodium
- 500 mg
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.
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 25 mg
- Sodium
- 500 mg
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.
