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Winter Greens with Roasted Pears and Pecorino


  • 1/2 cup pine nuts, lightly roasted
  • 1 firm but ripe Bosc pear, halved and cored
  • 1 tsp olive oil
  • 1/4 tsp table salt
  • 4 handfuls mixed winter greens, tough stems removed, leaves torn or cut into bite-size pieces
  • 1/2 cup coarsely grated pecorino cheese
  • 2 Tbsp Champagne vinegar
  • 1/2 tsp Dijon mustard
  • 1 large shallot, finely chopped
  • 1/4 cup nut oil, such as walnut, almond or pecan
  • Sea salt and freshly ground pepper, to taste


(Optional: Blanch the greens quickly by immersing in salted boiling water for a few seconds and then dunking in an ice bath to stop the cooking. This sweetens the greens slightly and makes them a little less tough.)

Preheat the oven to 375°F. Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and table salt.

Arrange the pears in a single layer in a baking pan or on a rimmed baking sheet and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears over. Continue roasting until the pears are tender and slightly browned, 3 to 5 minutes more. Let cool.

In a shallow salad bowl, combine the greens, pine nuts and cheese and toss to mix.

In a small bowl, whisk together the vinegar, mustard and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.

Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper and serve immediately. Serves 4 to 6.

Adapted from Williams Sonoma

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