S’Mores Pie
Christine Muhlke, Allison Kave
455 ratings with an average rating of 4 out of 5 stars
455
1 hour, plus 1 hour's refrigeration
Updated Oct. 17, 2023
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Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.
No hazelnut oil? No problem! Olive oil is fine, plus goat cheese crumb and apple cider vinegar, this was crowdpleaser at the NYE dinner party.
No hazelnut oil? No problem! Olive oil is fine, plus goat cheese crumb and apple cider vinegar, this was crowdpleaser at the NYE dinner party.
This is a really delicious salad. Used walnuts instead of hazelnuts and olive oil instead of hazelnut oil due to sourcing challenges, so grated a tiny bit of nutmeg into the vinaigrette compensate (?)
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