Chicory Salad with Quince and Pecans

Name: Chicory Salad with Quince and Pecans
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 113 grams cup crumbled blue cheese; 4 liters 1/2 pounds chicory, stems discarded and leaves torn into bite-size pieces; 59 milliliters cider vinegar; 1 cinnamon stick; 1 teaspoon finely grated fresh ginger; 1 teaspoons ground coriander; 1 jalapeño, seeded and very finely chopped; 3 Tbsps light brown sugar; 170 grams 1/2 cups pecan halves; 12 servings Freshly ground pepper; 2 quinces—peeled, cored and thinly sliced; 2 Tbsps red wine vinegar; 12 servings Salt; 2 Tbsps sherry vinegar; 1 teaspoon sugar; 59 milliliters vegetable oil; 59 milliliters walnut oil; 473 milliliters water

Chicory Salad with Quince and Pecans is a gluten free and vegetarian side dish. This recipe serves 12. One serving contains 259 calories, 4g of protein, and 22g of fat. If you have brown sugar, ginger, pecan halves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeo, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil.

Ingredients you will need

Cinnamon Stick

Apple Cider Vinegar

Brown Sugar

Coriander

Ginger

Water

Salt

Equipment you will use

Sauce Pan

Add the sliced quince, cover and simmer over low heat until they are tender, about 15 minutes. With a slotted spoon, transfer the poached quince to a small bowl. Discard the quince poaching liquid.

Ingredients you will need

Quince