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Chicory and Asian Pear Salad with Membrillo Vinaigrette

Name: Chicory and Asian Pear Salad with Membrillo Vinaigrette
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.
2.
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.
3.
Serve topped with walnuts.

Recipes sourced from Epicurious.com.

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