Serious Eats: Recipes

Roasted Pear Salad with Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette

[Photographs: J. Kenji Lopez-Alt]

Note: Vinaigrette can be made up to a week in advance. Pears can be roasted up to two days in advance. Store both in a sealed container in the refrigerator. For instructions on to remove pomegranate seeds easily, watch this video.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Printed from http://www.seriouseats.com/recipes/2011/11/roasted-pear-salad-with-endive-pomegranate-stilton-hazelnut.html

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