Winter Greens with Roasted Pears and Pecorino

Serious Eats
566
12
270
30

Ingredients

1/2 cups pinenuts
1 bosc pears (firm but ripe, halved and cored)
1 teaspoon olive oil
1/4 teaspoons table salt
4 handfuls greens (mixed winter, tough stems removed and torn or cut into bite-size pieces)
1/2 cups grated pecorino (coarsely)
2 tablespoons champagne vinegar
1/2 teaspoons dijon mustard
1 shallots (large, finely chopped)
1/4 cups nut oil (such as walnut, almond, or pecan)
sea salt
freshly ground pepper
Read Directions

NutritionView more

270Calories
Sodium17%DV400mg
Fat35%DV23g
Protein12%DV6g
Carbs4%DV13g
Fiber8%DV2g

PER SERVING *

Calories270Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium400mg17%
Potassium290mg8%
Protein6g12%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.