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Pear, Stilton, And Chicory Salad With Crispy Chestnuts Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasPear, Stilton, And Chicory Salad With Crispy Chestnuts Recipe - Cooking Index

Pear, Stilton, And Chicory Salad With Crispy Chestnuts

Courses: Salads
Serves: 8 people

Recipe Ingredients

10 tablespoons 150mlOlive oil - divided
4 cups 948mlWhole roasted shelled skinned chestnuts
  = (abt 1 lb in shell or 2 [14-oz] bottles)
4   Firm-ripe red pears
2 teaspoons 10mlDijon mustard
2 tablespoons 30mlSherry vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlFinely-chopped shallot
1   Chicory (curly endive) - torn - (6 cups)
8 oz 227gStilton - 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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