Chicory and asian pear salad with membrillo vinaigrette
Indulge in the delightful blend of chicory and Asian pear, topped with a tantalizing membrillo vinaigrette. A harmonious mix of flavors awaits!
Ingredients:
- 1/3 cup Sherry or red wine vinegar
- 2 tablespoons membrillo (quince paste) or orange marmalade
- 1 tablespoon Dijon mustard
- Kosher salt, freshly ground pepper
- 2 medium Asian pears, cut into bite-size pieces
- 8 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces
- 1/4 cup olive oil
- 1/2 cup walnuts, coarsely chopped
Instructions:
- Warm vinegar in a small saucepan over medium heat. Stir in membrillo until dissolved, then mix in mustard. Season with salt and pepper; allow to cool.
- Combine pears and chicories in a large bowl. Mix oil into the membrillo mixture; season with salt. Pour over salad and mix well; adjust seasoning with salt and pepper.
- Top with walnuts before serving.
Summary:
- Calories: 1239 kcal
- Fat: 94 g
- Protein: 15 g
- Carbs: 101 g
- Potassium: 1716 mg
- Magnesium: 198 mg