This salad holds a special place in my heart as it is my mother’s all-time favorite. She requests it at every holiday meal, and I can’t resist including it in this book as a tribute to her. I’ve been holding back the recipe for years, but now it’s time to share this delicious salad with the world. This one’s for you, Ma!
SERVES 4
INGREDIENTS:
- 2 slightly underripe Bosc pears, halved, cored, and cut into ¼-inch slices
- 2 tablespoons sugar
- 1 tablespoon unsalted butter
- 2 Belgian endives, bottoms trimmed and separated into individual leaves
- 2 heads frisée, pale inner yellow leaves only, pulled apart by hand, rinsed and spun dry
- 3 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry
- 3 to 4 tablespoons Hazelnut Vinaigrette (recipe follows)
- Kosher salt and freshly ground black pepper
- 2 ounces Gorgonzola, Stilton, or Cabrales cheese, crumbled
- About ½ cup pomegranate seeds (from 1 medium pomegranate)
INSTRUCTIONS:
- Toss the pear slices with the sugar in a medium bowl until evenly coated. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides. Add the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about 1 minute. Carefully flip the slices with a thin, flexible offset spatula and continue cooking until the second side is browned, about 1 minute longer. Slide the pears onto a large plate and allow to cool for 5 minutes.
- Combine the endive, frisée, arugula, and pears in a large bowl, drizzle with 3 tablespoons of the vinaigrette and season to taste with salt and pepper. Gently toss with clean hands until evenly coated with vinaigrette. Taste and add more vinaigrette, salt, and/or pepper as necessary. Add the cheese and pomegranate seeds and toss briefly. Serve immediately.
HAZELNUT VINAIGRETTE:
MAKES ABOUT 1½ CUPS
INGREDIENTS:
- 2 ounces (about ½ cup) hazelnuts, toasted and roughly chopped
- 3 tablespoons balsamic vinegar
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
- 2 tablespoons minced fresh tarragon
- ½ cup extra-virgin olive oil
- ¼ cup canola oil
- Kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Combine the hazelnuts, vinegar, water, mustard, honey, shallots, and tarragon in a medium bowl and whisk to combine.
- Set the bowl over a medium heavy saucepan lined with a dish towel to stabilize it and, whisking constantly, slowly drizzle in the olive and canola oil. The dressing should emulsify and thicken significantly.
- Season with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.
Roasted Pear Salad with Mixed Bitter Lettuces, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette is a delightful combination of flavors and textures. The sweet and slightly underripe Bosc pears are caramelized to perfection in butter and sugar, adding a luscious touch to the salad. Mixed with crisp Belgian endives, frisée, and peppery arugula, this salad is a harmonious blend of bitterness and sweetness.
The star of the show is the Hazelnut Vinaigrette, featuring the nutty richness of toasted hazelnuts balanced with balsamic vinegar, Dijon mustard, honey, and aromatic shallots. The dressing adds depth and complexity to the salad, enhancing the natural flavors of the ingredients.
To assemble the salad, drizzle the vinaigrette over the greens and gently toss everything together. The creamy blue cheese crumbles and vibrant pomegranate seeds add bursts of flavor and color, making this salad a feast for the eyes and the palate.
Enjoy the Roasted Pear Salad with Mixed Bitter Lettuces, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette as a refreshing and elegant side dish for special occasions or as a delicious addition to any meal. This salad truly showcases the beauty of seasonal ingredients and the love and care put into preparing it. Bon appétit!
