Chicory Salad with Quince and Pecans

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 cups water
2. 1/4 cup cider vinegar
3. 3 tablespoons light brown sugar
4. 1 jalapeño, seeded and very finely chopped
5. 1 teaspoon finely grated fresh ginger
6. 1/2 teaspoon ground coriander
7. 1/2 cinnamon stick
8. Salt
9. 2 quinces—peeled, cored and thinly sliced
10. 1 1/2 cups pecan halves (6 ounces)
11. 2 tablespoons sherry vinegar
12. 2 tablespoons red wine vinegar
13. 1/4 cup vegetable oil
14. 1/4 cup walnut oil
15. 1 teaspoon sugar
16. Freshly ground pepper
17. 1 1/2 pounds chicory, stems discarded and leaves torn into bite-size pieces (16 cups)
18. 1 cup crumbled blue cheese (4 ounces)

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.
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.
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.
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.