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 EasyMore Cajun and Creole Recipes
The recipe can be prepared through Step 3 up to 1 day ahead. Refrigerate the poached quince and vinaigrette separately. Bring the poached quince and vinaigrette to room temperature before tossing the salad. The toasted pecan halves can be stored in an airtight container at room temperature.