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Receta Pear, Stilton, And Chicory Salad With Crispy Chestnuts
by Global Cookbook

Pear, Stilton, And Chicory Salad With Crispy Chestnuts
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  Raciónes: 8

Ingredientes

  • 10 Tbsp. extra virgin olive oil divided
  • 4 c. whole roasted shelled skinned chestnuts
  •     (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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 3 Tbsp. finely-minced shallot
  • 1 head chicory (curly endive) torn - (6 c.)
  • 8 ounce Stilton crumbled

Direcciones

  1. 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.
  2. Halve and core pears, then cut lengthwise into thin slices.
  3. 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.
  4. Add in chicory, chestnuts, pears, and Stilton and toss till proportionately coated. Season with salt and pepper.
  5. This recipe yields 8 servings.