advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  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.

Related Topics