Recipe – Crimson Pear Salad, with Toasted Pine Nuts, and Parmigiano-Reggiano
Makes 4 salads
White Truffle Vinaigrette
1 egg yolk 2 large shallots
1 tsp dijon mustard 1 tsp picked fresh thyme
1/2 cup white balsamic 1 1/2 cups extra virgin olive oil
2 Tbsp white truffl e oil salt and pepper to taste
In a blender combine the mustard, egg yolk, shallots, thyme and white balsamic. Blend thoroughly, then slowly begin to add the oils in a thin stream, this should create a thick creamy dressing, season to taste with salt and pepper.Pear Salad
2 crimson pears cut into 1/8” wide sticks
4 Tbsp pine nuts
½ cup Parmigiano-Reggiano shaved from the block
with a peeler
½ bunch of frisée with the greens trimmed off
¼ pound mixed greens washed
3 Tbsp white truffle vinaigrette
Toss all ingredients together in a mixing bowl and carefully stack on a salad plate, enjoy immediately.Recipe by chef Jake Crenshaw of T. Maccarone
