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Ingredientes
- 10 Tbsp. extra virgin olive oil divided
- 4 c. whole roasted shelled skinned chestnuts
- Â Â (abt 1 lb in shell or possibly 2 [14-ounce] bottles)
- 4 x hard-ripe red pears
- 2 tsp Dijon mustard
- 2 Tbsp. Sherry vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. finely-minced shallot
- 1 head chicory (curly endive) torn - (6 c.)
- 8 ounce Stilton crumbled
Direcciones
- Heat 2 Tbsp. oil in a 10-inch heavy skillet over moderately-high heat till warm but not smoking, then saute/fry 1/2 the chestnuts with salt and pepper, to taste, stirring, till crisp on outside (being careful not to burn or possibly cook till hard), about 4 min. Make other batch the same way. Remove from heat.
- Halve and core pears, then cut lengthwise into thin slices.
- Whisk together mustard, vinegar, and salt and pepper, to taste, in a large bowl and add in remaining 6 Tbsp. oil in a slow stream, whisking till emulsified. Whisk in shallot.
- Add in chicory, chestnuts, pears, and Stilton and toss till proportionately coated. Season with salt and pepper.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 8 servings | |
| Calories 490 | |
| Calories from Fat 235 | 48% |
| Total Fat 26.57g | 33% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 416mg | 17% |
| Potassium 677mg | 19% |
| Total Carbs 54.62g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.15g | 0% |
| Protein 8.22g | 13% |
