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