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Home Quick Chinese Stir Fry Chicken Curry

Chicory Salad with Quince and Pecans Recipe

Ingredients

How to make it

  • Preheat the oven to 350°.
  • In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeno, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil.
  • 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.
  • Meanwhile, spread the pecan halves on a rimmed baking sheet and sprinkle with salt.
  • Bake for about 7 minutes, until the pecans are toasted.
  • In a small bowl, stir the sherry and red wine vinegar with the vegetable oil, walnut oil and sugar.
  • Season the vinaigrette with salt and pepper.
  • In a large salad bowl, toss the chicory with the quince, pecans and blue cheese.
  • Pour the dressing over the salad and toss well.
  • Serve right away.
  • MAKE AHEAD
  • The recipe can be prepared through Step 3 up to 1 day ahead.
  • Refrigerate the poached quince and vinaigrette separately.
  • Bring the poached quince and vinaigrette to room temperature before tossing the salad.
  • The toasted pecan halves can be stored in an airtight container at room temperature.

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The Cook

deliathecrone Johnston, SC

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