Ingredients

• 1/3 cup Sherry or red wine vinegar
• 2 tablespoons membrillo (quince paste) or orange marmalade
• 1 tablespoon Dijon mustard
• Kosher salt, freshly ground pepper
• 2 medium Asian pears, cut into bite-size pieces
• 8 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces
• 1/4 cup olive oil
• 1/2 cup walnuts, coarsely chopped

Instructions

1. Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.
2. Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper.
3. Serve topped with walnuts.