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Winter Salad with Pears, Walnuts and Roquefort Croutons

Serves 4
Time 15 min
The Roquefort croutons in this recipe are utterly delicious with all manner of salads, or serve them alongside bowls of winter squash-based soups, too.
Special Diets:
Ingredients
  • 12 slices baguette
  • 2 tablespoons extra-virgin olive oil plus two teaspoons, divided
  • 2 ounces Roquefort cheese
  • 1 tablespoon unsalted butter
  • Ground black pepper, to taste
  • 2 tablespoons sherry vinegar
  • 1 small shallot, finely chopped
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons walnut oil
  • 2 heads escarole, torn into bite-size pieces
  • 1 small head radicchio, torn into bite-size pieces
  • 1 cup small watercress sprigs
  • 1 cup arugula, torn into bite-size pieces
  • 1 Bartlett pear, halved, cored and thinly sliced
  • 1/4 cup walnut pieces, toasted
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Method

Preheat the oven to 375°F.

Brush baguette slices with 2 teaspoons olive oil, transfer to a baking sheet and bake until crisp and golden to make croutons, about 8 minutes; let cool slightly.

Meanwhile, put cheese, butter and pepper into a small bowl and mash well with a fork to combine.

Spread croutons generously with cheese-butter mixture; set aside.

Put vinegar, shallots, pepper and salt into a small bowl and whisk together.

Slowly drizzle in 2 tablespoons olive oil and walnut oil while whisking constantly to make a vinaigrette. Set aside.

Preheat broiler.

Toast croutons until cheese is bubbly, 1 to 2 minutes.

Put escarole, radicchio, watercress, arugula, pears, walnuts, vinaigrette and pepper into a large bowl and gently toss to combine.

Transfer salad to plates and serve with Roquefort croutons.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 12 slices baguette
  • 2 tablespoons extra-virgin olive oil plus two teaspoons, divided
  • 2 ounces Roquefort cheese
  • 1 tablespoon unsalted butter
  • Ground black pepper, to taste
  • 2 tablespoons sherry vinegar
  • 1 small shallot, finely chopped
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons walnut oil
  • 2 heads escarole, torn into bite-size pieces
  • 1 small head radicchio, torn into bite-size pieces
  • 1 cup small watercress sprigs
  • 1 cup arugula, torn into bite-size pieces
  • 1 Bartlett pear, halved, cored and thinly sliced
  • 1/4 cup walnut pieces, toasted
Shop with Prime

Exclusively for Prime members in select ZIP codes.