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makes: 6 to 8 servings | start to finish: 30 minutes
from Edible Seattle September/October 2011
Made with red-skinned pears caramelized in the oven with a thin layer of honey, this is a salad you’ll actually feel like eating when it gets cold outside. If you can’t get your hands on lemon-infused olive oil, any high-quality oil will work.
For the vinaigrette
2 teaspoons Dijon mustard
Juice of 1 large lemon
Salt and freshly ground pepper
1/4 cup lemon-infused extra virgin olive oil
For the salad
2 tablespoons honey
2 firm-ripe red-skinned pears, cored and cut into wedges
1 bunch watercress (about 1/2 pound), leaves washed and torn
1 bunch frisee (about 1/4 pound), leaves washed and torn
1/4 cup shaved Parmesan cheese
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
First, make the vinaigrette: Whisk the mustard, lemon juice, and salt and pepper to taste in the bottom of a small bowl. Add the olive oil in a slow, steady stream, whisking until completely incorporated. Set aside.
Melt the honey for 10 seconds in the microwave in a medium bowl (or just a minute or two in a saucepan over medium heat). Add the pears, and stir gently until evenly coated. Place the pears on the prepared baking sheet and roast for 15 to 20 minutes, or until well caramelized on one side.
Combine the watercress, frisee, and Parmesan in a salad bowl. Add enough vinaigrette to the salad to coat the leaves. Serve immediately, topped with the warm pears.
Pairing suggestion: Tieton Ciderworks Precipice
vegetarian • gluten-free
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