Warm Pear Salad


Sauteed pears make this salad a satisfying start to a winter meal.


  • 2 Bartlett pears, ripe but firm

  • 5 teaspoons extra-virgin olive oil

  • 1 teaspoon honey

  • ½ teaspoon dry mustard

  • ½ teaspoon salt

  • teaspoon freshly ground black pepper

  • ½ medium red onion, thinly sliced into rings

  • 2 Belgian endive, sliced crosswise into 1-inch pieces

  • 1 watercress, tough stems removed

  • ¼ pound Stilton or Roquefort cheese, crumbled

  • 1 ½ teaspoons red-wine vinegar

  • 1 teaspoon Worcestershire sauce


  1. Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.

  2. Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.

  3. Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.

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