Though some might say salads are for spring or summer, a nice salad with hearty greens like kale can be a delightful change from heavy winter fare.

1/2 cup pine nuts

1 firm but ripe Bosc pear, halved and cored

1 tsp olive oil

1/4 tsp table salt

4 handfuls mixed winter greens, tough stems removed and torn or cut into bite-size pieces

1/2 cup coarsely grated pecorino cheese

2 Tbs champagne vinegar

1/2 tsp Dijon mustard

1 large shallot, finely chopped

1/4 cup nut oil such as walnut, almond, or pecan

Sea salt and freshly ground pepper

Preheat the oven to 375°F.

In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. Remove from the heat and immediately pour onto a plate to cool; the nuts can burn quickly. Set aside.

Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and salt. Arrange pears in a single layer in a baking pan and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears. Return to the oven and roast until tender and slightly browned, 3–5 minutes longer. Let cool.

In a shallow salad bowl, combine the greens, pine nuts, and cheese and toss to mix.

In a small bowl, whisk together the vinegar, mustard, and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.

Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper, and serve immediately.

Original recipe found at seriouseats.com
  Print Recipe   Download PDF

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here

  Imprimer la recette   Download PDF

Vous avez une idée pour la prochaine grande création? Nous aimerions que vous nous en fassiez part!

Cliquez ici