Pear, Stilton, And Chicory Salad With Crispy Chestnuts
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
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
2
Make other batch the same way
3
Remove from heat
4
Halve and core pears, then cut lengthwise into thin slices
5
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
6
Whisk in shallot
7
Add chicory, chestnuts, pears, and Stilton and toss until evenly coated
8
Season with salt and pepper