Indian spices can overwhelm many dishes, but when they're used instead to season individual components, like the almonds and sautéed pears here, they add a delicious accent. More Terrific Green Salads

Food & Wine
January 2004


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, mix the cayenne, coriander, cumin and 1/4 teaspoon of salt. In a medium skillet, heat the canola oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 2 minutes. Add the hot nuts to the spices and toss to coat. Spread the nuts on a plate and let cool.

  • Melt the butter in a large nonstick skillet. When the foam subsides, add the turmeric and cook over moderately high heat until fragrant, about 30 seconds. Add 2 teaspoons of the honey and stir until melted. Add the pears in a single layer, season with a pinch of salt and cook, turning once, until softened and lightly browned, about 3 minutes. Transfer the pears to a plate.

  • In a large bowl, whisk the vinegar with the remaining 1 teaspoon of honey. Whisk in the olive oil and season with salt and pepper. Add the greens and blue cheese, season with salt and pepper and toss to coat. Top with the spiced almonds and pears and serve.