Winter greens aren't nearly as delicate as their summery counterparts, but when it comes to making cool weather salads they do quite nicely. This salad of Winter Greens with Roasted Pears and Pecorino adapted from Sara Kate Gillingham-Ryan's Good Food to Share takes advantage of bitter greens like kale or sorrel, incorporating them into a hearty salad of sweetly roasted pears, pine nuts, and salty shaved percorino. Once dressed, the acid from the Champagne vinaigrette immediately begins to break down the greens ever so slightly, taking away some their chewiness but none of that great bitter flavor that pairs so well with the pears and pecorino.
- Yield:serves 4 to 6
- Active time: 25 minutes
- Total time:35 minutes
- 1/2 cup pine nuts
- 1 firm but ripe Bosc pear, halved and cored
- 1 teaspoon olive oil
- 1/4 teaspoon table salt
- 4 handfuls mixed winter greens, tough stems removed and torn or cut into bite-size pieces
- 1/2 cup coarsely grated pecorino cheese
- 2 tablespoons champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1 large shallot, finely chopped
- 1/4 cup nut oil such as walnut, almond, or pecan
- Sea salt and freshly ground pepper
Preheat the oven to 375°F.
In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. Remove from the heat and immediately pour onto a plate to cool; the nuts can burn quickly. Set aside.
Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and the 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. Return to the oven and roast until tender and slightly browned, 3–5 minutes longer. 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 right away.