Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette recipes

Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette recipes
12 Ingredients
  • 2 tablespoons honey
  • 5 tablespoons sherry vinegar
  • 5 tablespoons olive oil
  • freshly ground pepper
  • coarse salt
  • 3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
  • 8 shallots, halved lengthwise if large
  • 1 teaspoon Dijon mustard
  • 1/3 cup water
  • 1 large head frisee, trimmed, leaves separated
  • 2 heads Belgian endive, leaves separated and torn in half if large
  • 3/4 cup walnuts (3 ounces), toasted
Nutrition
257
13% daily value
8 servings
                                       
                                            high-​fiber, vegetarian, dairy-​free, gluten-​free
     

Fat

24% 16

Saturated

9% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 6

Carbs

9% 28

Carbs (net)

- 23

Fiber

23% 6

Sugars

- 17

Sugars, added

- 4

Protein

7% 4

Cholesterol

- 0

Sodium

1% 20

Calcium

6% 56

Magnesium

10% 40

Potassium

9% 410

Iron

8% 1

Zinc

7% 1

Phosphorus

13% 92

Vitamin A

3% 28

Vitamin C

11% 9

Thiamin (B1)

8% 0

Riboflavin (B2)

5% 0

Niacin (B3)

3% 0

Vitamin B6

23% 0

Folate equivalent (total)

11% 46

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

32% 38

Sugar alcohols

- 0

Water

- 148
Comments
 
×