Fall Salad
Yield
6 servingsPrep
25 minCook
5 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Handfuls |
chicory
greens, (hearts of escarole or curly endive, raddichio, belgian endive) |
* |
| 3 | each |
pears
bartlett or comice |
|
| 12 | wholes |
walnuts
|
*
|
| 1 | x |
walnut oil
optional |
*
|
| 4 | ounces |
gorgonzola cheese
crumbled |
*
|
| 10 | Branches |
chervil
or parsley |
*
|
| 1 | x |
black pepper
freshly milled |
*
|
| Vinaigrette | |||
| 1 ½ | tablespoons |
champagne vinegar
or pear, or to taste |
* |
| 1 | x |
salt
|
*
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
walnut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | Handfuls |
chicory
greens, (hearts of escarole or curly endive, raddichio, belgian endive) |
* |
| 3 | each |
pears
bartlett or comice |
|
| 12 | wholes |
walnuts
|
*
|
| 1 | x |
walnut oil
optional |
*
|
| 115.6 | ml/g |
gorgonzola cheese
crumbled |
*
|
| 1E+1 | Branches |
chervil
or parsley |
*
|
| 1 | x |
black pepper
freshly milled |
*
|
| Vinaigrette | |||
| 23 | ml |
champagne vinegar
or pear, or to taste |
* |
| 1 | x |
salt
|
*
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
walnut oil
|
|
Directions
SEPARATE LEAVES OF WHICHEVER type of green you're using.
If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sautéed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside.
To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pieces.
If walnuts are really fresh, simply crack them and break them into quarters and eighths.
If they aren't so fresh, toss them in a little walnut oil and toast them at 350℉ (180℃) until lightly roasted, about 7 minutes.
Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves.
Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper.
VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or vinegar to get the balance you like.
