Name: Eggplant, Pear, and Pecorino Salad
Yield: 4
Ingredients: c. walnuts -; 1 eggplant -; Extra-virgin olive oil -; Salt -; Freshly ground pepper -; 1 tbsp. unsalted butter -; 2 Bosc pears -; 1 tbsp. Cognac or other brandy -; 1 clove garlic -; 1 1/2 tbsp. red wine vinegar -; 2 tbsp. Parsley -; 1 tbsp. chives -; 1 tbsp. honey -; Thin shavings of Pecorino Toscano cheese -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Eggplant, Pear, and Pecorino Salad

1. c. walnuts -

2. 1 eggplant -

3. Extra-virgin olive oil -

4. Salt -

5. Freshly ground pepper -

6. 1 tbsp. unsalted butter -

7. 2 Bosc pears -

8. 1 tbsp. Cognac or other brandy -

9. 1 clove garlic -

10. 1 1/2 tbsp. red wine vinegar -

11. 2 tbsp. Parsley -

12. 1 tbsp. chives -

13. 1 tbsp. honey -

14. Thin shavings of Pecorino Toscano cheese -

How to cook deliciously - Eggplant, Pear, and Pecorino Salad

1. Stage

Preheat the oven to 350 degrees F. In a pie plate, toast the walnuts for about 5 minutes, until lightly browned. Let cool, then coarsely chop.

2. Stage

Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant over moderately high heat until lightly browned and tender, about 2 minutes per side.

3. Stage

In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, 3 minutes. Add the Cognac and toss the pears to coat thoroughly; remove from the heat.

4. Stage

In a small bowl, whisk 3 tablespoons of oil with the garlic, vinegar, 1 tablespoon of the parsley, and 1/2 tablespoon of the chives. Season the vinaigrette with salt and pepper.

5. Stage

Arrange the eggplant slices on a platter and drizzle with the vinaigrette. Arrange the pear slices over the eggplant and drizzle with the honey. Scatter the walnuts, cheese, and the remaining 1 tablespoon of parsley and 1/2 tablespoon of chives over the top. Serve.