Fall Salad Recipe

Name: Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 8 Handfuls chicory greens, (hearts of escarole or curly endive, raddichio, belgian endive); 3 each pears bartlett or comice; 12 wholes walnuts; 1 x walnut oil optional; 4 ounces gorgonzola cheese crumbled; 10 Branches chervil or parsley; 1 x black pepper freshly milled; 1 1/2 tablespoons champagne vinegar or pear, or to taste; 1 x salt; 3 tablespoons olive oil, extra-virgin; 3 tablespoons walnut oil

Servings: persons

8 Handfuls chicory greens, (hearts of escarole or curly endive, raddichio, belgian endive)
3 each pears bartlett or comice
12 wholes walnuts
1 x walnut oil optional
4 ounces gorgonzola cheese crumbled
10 Branches chervil or parsley
1 x black pepper freshly milled
1 1/2 tablespoons champagne vinegar or pear, or to taste
1 x salt
3 tablespoons olive oil, extra-virgin
3 tablespoons walnut oil

1
SEPARATE LEAVES OF WHICHEVER type of green you're using.
2
If using escarole or curly endive, use just the pale inner leaves.
3
(Outer leaves can be sauteed with garlic and chile-- delicious!)
4
Gently cut or tear leaves into attractive pieces, wash and dry them and set aside.
5
To cut pears, stand them upright and slice off a round from the side.
6
Work your way around the pear, slicing it thinly into crescent-shaped pieces.
7
If walnuts are really fresh, simply crack them and break them into quarters and eighths.
8
If they aren't so fresh, toss them in a little walnut oil and toast them at 350F (180C) until lightly roasted, about 7 minutes.
9
Prepare vinaigrette and use half of it to dress the leaves.
10
Set them on salad plates.
11
Dress pears with remaining vinaigrette and settle them into leaves.
12
Scatter walnuts over salad along with cheese.
13
Garnish with chervil and dust lightly with pepper.
14
VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils.
15
Adjust oil or vinegar to get the balance you like.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 Handfuls chicory greens, (hearts of escarole or curly endive, raddichio, belgian endive), 3 each pears bartlett or comice, 12 wholes walnuts, 1 x walnut oil optional, and more.

Yes, Fall Salad 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.

Fall Salad

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