Email to Buny      

Salad/Dressing: Pear, Stilton & Chestnut Salad

Source of Recipe

Gourmet Nov 2000


List of Ingredients

5 tablespoons olive oil
2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1 lb in shell or 14 oz bottled whole)
2 firm-ripe red pears
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
1 1/2 tablespoons finely chopped shallot
1/2 head chicory (curly endive), torn (6 cups)
4 oz Stilton cheese, crumbled


Recipe

Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saut� chestnuts with salt and pepper to taste, stirring, until crisp on outside (being careful not to burn or cook until hard), about 4 minutes. Remove from heat.

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

Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl and add remaining 3 tablespoons oil in a slow stream, whisking until emulsified. Whisk in shallot.

Add chicory, chestnuts, pears, and Stilton and toss until evenly coated. Season with salt and pepper.

Makes 4 servings.