Name: Chicory and Asian Pear Salad with Membrillo Vinaigrette
Yield: 6 Servings
Ingredients: ⅓ cup Sherry or red wine vinegar; 2 tablespoons membrillo (quince paste) or orange marmalade; 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper; 2 medium Asian pears, cut into bite-size pieces; 8 cups mixed chicories (such as radicchio, escarole, and/or frisée), torn into 2” pieces; ¼ cup olive oil; ½ cup walnuts, coarsely chopped

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Peden + Munk

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Recipe notes