Chicory and Asian Pear Salad with Membrillo Vinaigrette Recipe

Chicory and Asian Pear Salad with Membrillo Vinaigrette Recipe

  • 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
  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.
  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.
  3. Serve topped with walnuts.
Recipe of the Day|