Recipe
December 30, 2008
Glazed Chestnut, Pear & Chicory Salad Recipe
Step 1: Heat butter in a skillet over medium-high heat. Add the chestnuts and toss to coat in butter. Cook for two minutes. Add the broth, 1 tbsp of the vinegar and the honey. Reduce the heat to medium-low. Simmer, stirring occasionally, for eight to 10 minutes or until liquids are thickened and syrupy. Cool to room temperature.
Step 2: Whisk the remaining vinegar with the garlic, sugar, mustard, salt and pepper. Whisking, drizzle in the oil. Place the lettuce in a large bowl and drizzle with dressing. Toss and divide among six plates. Arrange pears on the plate. Spoon over chestnuts and garnish with cheese.
Directions
Yield:
Step 1: Heat butter in a skillet over medium-high heat. Add the chestnuts and toss to coat in butter. Cook for two minutes. Add the broth, 1 tbsp of the vinegar and the honey. Reduce the heat to medium-low. Simmer, stirring occasionally, for eight to 10 minutes or until liquids are thickened and syrupy. Cool to room temperature.
Step 2: Whisk the remaining vinegar with the garlic, sugar, mustard, salt and pepper. Whisking, drizzle in the oil. Place the lettuce in a large bowl and drizzle with dressing. Toss and divide among six plates. Arrange pears on the plate. Spoon over chestnuts and garnish with cheese.