Asian-Pear Salad - Appetizers - New York Magazine


1 large Asian pear
Juice of 1 lemon
1 cup plum wine
2 tablespoons white balsamic vinegar
1 shallot, finely minced
6 ounces olive oil
Salt and white pepper to taste
4 bunches mâche, washed
1 tablespoon fresh chives, cut into half-inch pieces
2 tablespoons toasted hazelnuts, coarsely chopped


All Varieties Of The Mildly Sweet And Juicy Fruit Share A Spectacular Crunchiness, Which Makes Them Ideal For Salads Like This One.

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