Pan-roasted pear salad with frisée, goat cheese, and almonds from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Tweedles81 on June 07, 2020

    This is a tasty salad that can be thrown together quickly. I only used frisée as the leafy green. The pears also went directly from the pan to the salad - no time for a 45 min wait here! The salad ate a little sweet even though I cut the sugar in half. Next time I would only do 1/4 of the recommended amounts.

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