Chicory and Asian Pear Salad with Membrillo VinaigrettePeden + Munk
Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.
Recipe information
Yield
6 Servings
Ingredients
1/3 cup Sherry or red wine vinegar
2 tablespoons membrillo (quince paste) or orange marmalade
1 tablespoon Dijon mustard
Kosher salt, freshly ground pepper
2 medium Asian pears, cut into bite-size pieces
8 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces
1/4 cup olive oil
1/2 cup walnuts, coarsely chopped
Preparation
Step 1
Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.
Step 2
Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper.
Step 3
Serve topped with walnuts.
Recipe notes
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