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Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette
MARTHA STEWART12Ingredients
60Minutes
320Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. honey
- 5 Tbsp. sherry vinegar
- 5 Tbsp. olive oil
- freshly ground pepper
- coarse salt
- 3 bosc pears (ripe but firm, cored, each cut into eighths, unpeeled)
- 8 shallots (halved lengthwise if large)
- 1 tsp. Dijon mustard
- 1/3 cup water
- 1 head frisee (trimmed, leaves separated)
- 2 heads Belgian endive (leaves separated and torn in half if large)
- 3/4 cup walnuts (3 ounces, toasted)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium1130mg32% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber9g36% |
| Sugars11g |
| Vitamin A110% |
| Vitamin C40% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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