Home/Recipes/Winter Salad with Pears, Walnuts and Roquefort Croutons

Winter Salad with Pears, Walnuts and Roquefort Croutons

Name: Winter Salad with Pears, Walnuts and Roquefort Croutons
Total time: 15 min
Yield: Serves 4
Ingredients: 12 slices baguette; 2 tablespoons extra-virgin olive oil plus two teaspoons, divided; 2 ounces Roquefort cheese; 1 tablespoon unsalted butter; Ground black pepper, to taste; 2 tablespoons sherry vinegar; 1 small shallot, finely chopped; 1/4 teaspoon fine sea salt; 2 tablespoons walnut oil; 2 heads escarole, torn into bite-size pieces; 1 small head radicchio, torn into bite-size pieces; 1 cup small watercress sprigs; 1 cup arugula, torn into bite-size pieces; 1 Bartlett pear, halved, cored and thinly sliced; 1/4 cup walnut pieces, toasted

Serves 4

Time 15 min

The Roquefort croutons in this recipe are utterly delicious with all manner of salads, or serve them alongside bowls of winter squash-based soups, too.

Special Diets:

Vegetarian

High-Fiber

Ingredients

12 slices baguette
2 tablespoons extra-virgin olive oil plus two teaspoons, divided
2 ounces Roquefort cheese
1 tablespoon unsalted butter
Ground black pepper, to taste
2 tablespoons sherry vinegar
1 small shallot, finely chopped
1/4 teaspoon fine sea salt
2 tablespoons walnut oil
2 heads escarole, torn into bite-size pieces
1 small head radicchio, torn into bite-size pieces
1 cup small watercress sprigs
1 cup arugula, torn into bite-size pieces
1 Bartlett pear, halved, cored and thinly sliced
1/4 cup walnut pieces, toasted

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Method

Preheat the oven to 375°F.

Brush baguette slices with 2 teaspoons olive oil, transfer to a baking sheet and bake until crisp and golden to make croutons, about 8 minutes; let cool slightly.

Meanwhile, put cheese, butter and pepper into a small bowl and mash well with a fork to combine.

Spread croutons generously with cheese-butter mixture; set aside.

Put vinegar, shallots, pepper and salt into a small bowl and whisk together.

Slowly drizzle in 2 tablespoons olive oil and walnut oil while whisking constantly to make a vinaigrette. Set aside.

Preheat broiler.

Toast croutons until cheese is bubbly, 1 to 2 minutes.

Put escarole, radicchio, watercress, arugula, pears, walnuts, vinaigrette and pepper into a large bowl and gently toss to combine.

Transfer salad to plates and serve with Roquefort croutons.

Nutritional Info:

Per serving: 400 calories (190 from fat), 22g total fat, 6g saturated fat, 20mg cholesterol, 690mg sodium, 41g carbohydrates (11g dietary fiber, 5g sugar), 13g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

12 slices baguette
2 tablespoons extra-virgin olive oil plus two teaspoons, divided
2 ounces Roquefort cheese
1 tablespoon unsalted butter
Ground black pepper, to taste
2 tablespoons sherry vinegar
1 small shallot, finely chopped
1/4 teaspoon fine sea salt
2 tablespoons walnut oil
2 heads escarole, torn into bite-size pieces
1 small head radicchio, torn into bite-size pieces
1 cup small watercress sprigs
1 cup arugula, torn into bite-size pieces
1 Bartlett pear, halved, cored and thinly sliced
1/4 cup walnut pieces, toasted

Shop with Prime

Exclusively for Prime members in select ZIP codes.