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Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette
http://www.seriouseats.com/recipes/2011/11/roasted-pear-salad-with...
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Ingredients
categorized
original
1 tablespoon honey
3 tablespoons balsamic vinegar
1/2 cup toasted crushed hazelnuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons sugar
3 bosc pears, slightly underripe, cored, halved, and cut into 1/4-inch slices
4 whole Belgian endives, bottoms trimmed, separated into individual leaves
4 heads frisée lettuce, pale yellow leaves only, roughly pulled apart by hand, rinsed and spun dry in a salad spinner
6 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry in a salad spinner
4 ounces crumbled Gorgonzola, Stilton, or Cabrales cheese
4 ounces seeds from 1 medium pomegranate
Ingredients
categorized
original
Produce
Baby arugula, leaves
(
6
cups
)
Belgian endives, whole
(
4
)
Bosc pears
(
3
)
Frisee lettuce
(
4
heads
)
Hazelnuts, toasted
(
1/2
cup
)
Condiments
Balsamic vinegar
(
3
tablespoons
)
Cooking & Baking
Honey
(
1
tablespoon
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra-virgin
(
1/2
cup
)
Sugar
(
2
tablespoons
)
Dairy
Butter
(
2
tablespoons
)
Gorgonzola
(
4
ounces
)
Other
4 ounces seeds from 1 medium pomegranate
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
56.6
Rating
1-100
26
Tweets
57
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Views
141
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Recipe Stats
Published November 21, 2011 (1 year ago).
31 people saved this recipe.
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