Ingredients Jump to Instructions ↓

  1. 10 tablespoons 150ml Olive oil - divided

  2. 4 cups 948ml Whole roasted shelled skinned chestnuts

  3. 1 lb in shell or 14-oz 4 Firm-ripe red pears

  4. 2 teaspoons 10ml Dijon mustard

  5. 2 tablespoons 30ml Sherry vinegar Salt - to taste Freshly-ground black pepper - to taste

  6. 3 tablespoons 45ml Finely-chopped shallot

  7. 1 Chicory (curly endive) - torn - (6 cups)

  8. 8 oz 227g Stilton - crumbled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately-high heat until hot but not smoking, then saute 1/2 the chestnuts with salt and pepper, to taste, stirring, until crisp on outside (being careful not to burn or cook until hard), about 4 minutes. 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 remaining 6 tablespoons oil in a slow stream, whisking until emulsified. Whisk in shallot. Add chicory, chestnuts, pears, and Stilton and toss until evenly coated. Season with salt and pepper. This recipe yields 8 servings.


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