© Quentin Bacon
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 12

New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a personal favorite of his. The version here features fresh quince, a winter fruit that's like a cross between an apple and a pear. If fresh quince is unavailable in the produce section, Besh suggests trying preserved quince from a jar.    Chef Holiday Recipes Made Easy  More Cajun and Creole Recipes  

How to Make It

Step 1    

Preheat the oven to 350°. In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeño, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil. Add the sliced quince, cover and simmer over low heat until they are tender, about 15 minutes. With a slotted spoon, transfer the poached quince to a small bowl. Discard the quince poaching liquid.

Step 2    

Meanwhile, spread the pecan halves on a rimmed baking sheet and sprinkle with salt. Bake for about 7 minutes, until the pecans are toasted.

Step 3    

In a small bowl, stir the sherry and red wine vinegar with the vegetable oil, walnut oil and sugar. Season the vinaigrette with salt and pepper.

Step 4    

In a large salad bowl, toss the chicory with the quince, pecans and blue cheese. Pour the dressing over the salad and toss well. Serve right away.

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