Chicory and Asian Pear Salad with Membrillo Vinaigrette

Ingredients for Chicory and Asian Pear Salad with Membrillo Vinaigrette

• 80ml 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

• 1925ml mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces

• 60ml olive oil

• 120ml walnuts, coarsely chopped

How to make Chicory and Asian Pear Salad with Membrillo Vinaigrette

Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.

Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper.

Serve topped with walnuts.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.