Pear, Stilton, and Chicory Salad with Crispy Chestnuts

1. 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. 2

   Make other batch the same way.

3. 3

   Remove from heat.

4. 4

   Halve and core pears, then cut lengthwise into thin slices.

5. 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. 6

   Whisk in shallot.

7. 7

   Add chicory, chestnuts, pears, and Stilton and toss until evenly coated.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.