Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
- 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
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.
Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
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.
Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.