Roasted Pear Salad With TABASCO® Pepper Jelly Vinaigrette

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Ingredients

For the pears

  • 4 ripe pears*, halved and cored
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • Salt

For the TABASCO® Pepper Jelly Vinaigrette

  • 1/2 cup TABASCO® Pepper Jelly
  • 1/2 cup red wine vinegar
  • 1 teaspoon sambal chile paste
  • 1 1/2 cups canola oil

For the salad

  • 5 heads Belgian endive, cored and leaves separated
  • 2 handfuls mixed bitter green leaves
  • 2 cups blue cheese, crumbled into chunks
  • 1/2 cup pecans, toasted

Preparation

For the pears, preheat the oven to 425°. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.

For the vinaigrette, whisk together the pepper jelly, the red wine vinegar, the sambal chile paste and the canola oil. Whisk until well mixed.

To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

Makes 8 servings.

*“You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they’ll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive,” says Chef Besh.

Recipe from My Family Table: A Passionate Plea for Home Cooking by John Besh, Andrews McMeel Publishing

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