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Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette

This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.

  • Servings: 8
Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette

Source: Christmas Vol. 7 2004


  • 2 tablespoons honey
  • 5 tablespoons sherry vinegar
  • 5 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
  • 8 shallots, halved lengthwise if large
  • 1 teaspoon Dijon mustard
  • 1/3 cup water
  • 1 large head frisee, trimmed, leaves separated
  • 2 heads Belgian endive, leaves separated and torn in half if large
  • 3/4 cup walnuts (3 ounces), toasted


  1. Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.

  2. Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.

  3. Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.

  4. Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.

Cook's Note

Toasting walnuts enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.

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