Roasted pear salad with endive, hazelnuts, and St. Agur from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 228) by Suzanne Goin and Teri Gelber

  • thyme
  • grapeseed oil
  • Show all ingredients...

  • EYB Comments

    Can substitute blue cheese of your choice, Roncal cheese, Manchego cheese, or pecorino cheese for St. Agur cheese; and Bartlett pears for Comice pears.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blue cheese of your choice, Roncal cheese, Manchego cheese, or pecorino cheese for St. Agur cheese; and Bartlett pears for Comice pears.

  • TrishaCP on December 26, 2017

    Made this for Christmas Eve dinner and it was phenomenal. I concur that the recipe makes way too much dressing- you only need about 1/2 maximum- and these are generous salads too. To make the prep easier, I made the salad dressing and toasted the nuts in advance. For the salad dressing, I subbed champagne vinegar for rice wine vinegar (necessity, I was out of rice wine vinegar), pecan oil for hazelnut oil, and only used half of the grape seed oil.

  • fprincess on January 18, 2012

    More details and a picture here on eGullet: http://egullet.org/p1858980

  • fprincess on October 26, 2010

    A little time consuming but this is a great flavor combination. The dressing makes about 2x what is needed and this salad is huge.

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