Pear, Stilton, and Chicory Salad with Crispy Chestnuts

Name: Pear, Stilton, and Chicory Salad with Crispy Chestnuts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters head chicory (curly endive), torn; 2 teaspoons Dijon mustard; 4 Tbsps olive oil, plus 6 tablespoons; 4 firm-ripe red pears; 794 grams cups whole roasted, shelled, and skinned chestnuts, about 1 pound in shell or 2 bottles; 8 servings Salt and freshly ground black pepper; 3 Tbsps finely chopped shallot; 2 Tbsps Sherry vinegar; 227 grams Stilton, crumbled

Pear, Stilton, and Chicory Salad with Crispy Chestnuts might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 371 calories, 13g of protein, and 16g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 40 minutes.

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.

Ingredients you will need

Salt And Pepper

Chestnuts

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat.

Halve and core pears, then cut lengthwise into thin slices.

Ingredients you will need

Pear

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.

Ingredients you will need

Salt And Pepper

Mustard