Pear, Stilton, And Chicory Salad With Crispy Chestnuts

Recipe Ingredients

10 tablespoons	150ml	Olive oil - divided
4 cups	948ml	Whole roasted shelled skinned chestnuts
		= (abt 1 lb in shell or 2 [14-oz] bottles)
4		Firm-ripe red pears
2 teaspoons	10ml	Dijon mustard
2 tablespoons	30ml	Sherry vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Finely-chopped shallot
1		Chicory (curly endive) - torn - (6 cups)
8 oz	227g	Stilton - crumbled

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A21) - from the TV - FOOD NETWORK

Rating

Average rating:

9.8 (4 votes)

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