Photo: Alexander Maasch
Winter Greens with Roasted Pears and Pecorino
11 ingredients
openrecipes
Kale, sorrel and mizuna from your local farmers’ market make a good, pleasantly bitter mix to accompany the sweet roasted pear, but you can use any sturdy cool-weather greens you like. If the greens are a bit tough, immerse them in salted boiling water for a few seconds, then dunk them in an ice bath to halt the cooking, or shred them finely.
Estimated Nutrition (whole recipe, rough)
596
Calories
14g
Protein
48g
Fat
36g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup pine nuts
- 1 firm but ripe Bosc pear, halved and cored
- 1 tsp. olive oil
- 1/4 tsp. table salt
- 4 handfuls mixed winter greens, tough stems removed, leaves torn or cut into bite-size pieces
- 1/2 cup coarsely grated pecorino cheese
- 2 Tbs. Champagne vinegar
- 1/2 tsp. Dijon mustard
- 1 large shallot, finely chopped
- 1/4 cup nut oil, such as walnut, almond or pecan
- Sea salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes