Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, And Hazelnut Vinaigrette Recipe Recipe

Name: Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, And Hazelnut Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon honey; 3 tablespoons balsamic vinegar; 1/2 cup toasted crushed hazelnuts; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons butter; 2 tablespoons sugar; 3 bosc pears, slightly underripe, cored, halved, and cut into 1/4-inch slices; &nbsp; 4 whole Belgian endives, bottoms trimmed, separated into individual leaves; 4 heads frisee lettuce, pale yellow leaves only, roughly pulled apart by hand, rinsed and spun dry in a salad spinner; 6 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry in a salad spinner; 4 ounces crumbled Gorgonzola, Stilton, or Cabrales cheese; 4 ounces seeds from 1 medium pomegranate

Servings: persons

1 tablespoon honey
3 tablespoons balsamic vinegar
1/2 cup toasted crushed hazelnuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons sugar
3 bosc pears, slightly underripe, cored, halved, and cut into 1/4-inch slices
&nbsp
4 whole Belgian endives, bottoms trimmed, separated into individual leaves
4 heads frisee lettuce, pale yellow leaves only, roughly pulled apart by hand, rinsed and spun dry in a salad spinner
6 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry in a salad spinner
4 ounces crumbled Gorgonzola, Stilton, or Cabrales cheese
4 ounces seeds from 1 medium pomegranate

1
Combine honey, vinegar, and hazelnuts in a medium bowl and whisk to combine. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.
2
Heat butter in a 12-inch heavy bottomed skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Add pears and toss to coat. Cook, tossing occasionally until pears are softened but still retain some texture and exteriors are a burnished, glazy brown, about 4 minutes total. Transfer to a large plate and allow to cool completely.
3
Combine endives, frisee, arugula, and pears in a large bowl and drizzle with 6 tablespoons vinaigrette. Season to taste with salt and pepper. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary. Add cheese and pomegranate and toss briefly. Serve immediately.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 1 tablespoon honey, 3 tablespoons balsamic vinegar, 1/2 cup toasted crushed hazelnuts, 1/2 cup extra-virgin olive oil, and more.

Yes, Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, And Hazelnut Vinaigrette Recipe 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.

Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, And Hazelnut Vinaigrette Recipe

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