Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
5 tablespoons olive oil
2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1 pound in shell or 14 ounces bottled whole)
2 firm-ripe red pears
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
1 1/2 tablespoons finely chopped shallot
1/2 head chicory (curly endive), torn (6 cups)
4 ounce Stilton cheese, crumbled
Preparation
Step 1
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.
Step 2
Halve and core pears, then cut lengthwise into thin slices.
Step 3
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.
Step 4
Add chicory, chestnuts, pears, and Stilton and toss until evenly coated. Season with salt and pepper.
