Chicory Salad with Quince and Pecans Recipe

Name: Chicory Salad with Quince and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/4 cup cider vinegar; 3 tablespoons light brown sugar; 1 jalapeno, seeded and very finely chopped; 1 teaspoon finely grated fresh ginger; 1/2 teaspoon ground coriander; 1/2 cinnamon stick; Salt; 2 quincespeeled, cored and thinly sliced; 1 1/2 cups pecan halves (6 ounces); 2 tablespoons sherry vinegar; 2 tablespoons red wine vinegar; 1/4 cup vegetable oil; 1/4 cup walnut oil; 1 teaspoon sugar; Freshly ground pepper; 1 1/2 pounds chicory, stems discarded and leaves torn into bite-size pieces (16 cups); 1 cup crumbled blue cheese (4 ounces)

Servings: persons

2 cups water
1/4 cup cider vinegar
3 tablespoons light brown sugar
1 jalapeno, seeded and very finely chopped
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground coriander
1/2 cinnamon stick
Salt
2 quincespeeled, cored and thinly sliced
1 1/2 cups pecan halves (6 ounces)
2 tablespoons sherry vinegar
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 cup walnut oil
1 teaspoon sugar
Freshly ground pepper
1 1/2 pounds chicory, stems discarded and leaves torn into bite-size pieces (16 cups)
1 cup crumbled blue cheese (4 ounces)

1
Preheat the oven to 350.
2
In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeno, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil.
3
Add the sliced quince, cover and simmer over low heat until they are tender, about 15 minutes.
4
With a slotted spoon, transfer the poached quince to a small bowl.
5
Discard the quince poaching liquid.
6
Meanwhile, spread the pecan halves on a rimmed baking sheet and sprinkle with salt.
7
Bake for about 7 minutes, until the pecans are toasted.
8
In a small bowl, stir the sherry and red wine vinegar with the vegetable oil, walnut oil and sugar.
9
Season the vinaigrette with salt and pepper.
10
In a large salad bowl, toss the chicory with the quince, pecans and blue cheese.
11
Pour the dressing over the salad and toss well.
12
Serve right away.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups water, 1/4 cup cider vinegar, 3 tablespoons light brown sugar, 1 jalapeno, seeded and very finely chopped, and more.

Yes, Chicory Salad with Quince and Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicory Salad with Quince and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions