Pear Stilton And Chicory Salad With Crispy Chestnuts Food

PEAR, STILTON, AND CHICORY SALAD WITH CRISPY CHESTNUTS

Steps:

• Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chestnuts with salt and pepper to taste, stirring, until crisp on outside (being careful not to burn or cook until hard), about 4 minutes. 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 3 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.

PEAR AND STILTON (OR ASIAGO) SALAD

Steps:

• n small bowl, whisk together lemon juice, oil, honey and mustard.
• Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
• Drizzle dressing over top.

STILTON AND PEAR SALAD

Steps:

• In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.