Pear, Chicories, Walnuts, Creme Fraîche Recipe

Toast walnuts

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring or shaking frequently, until fragrant and slightly darker, about 4–6 minutes. Remove to a plate to cool. Once cool, roughly chop into bite-sized pieces.

Prepare toasts (optional)

Preheat oven to 375°F (190°C) or use a skillet. Arrange bread slices on a baking sheet, brush lightly with butter or olive oil, and toast in the oven until golden and crisp, about 6–8 minutes. Alternatively, toast in a skillet 2–3 minutes per side over medium heat. Set aside to cool slightly.

In a medium bowl combine the creme fraîche, lemon juice, honey, and olive oil. Whisk until smooth and emulsified. Season with 1/2 teaspoon of the sea salt and 1/2 teaspoon of the black pepper. Taste and adjust acidity or sweetness: add up to another 1/2 teaspoon lemon juice or up to 1/2 teaspoon honey if desired. If using, stir in the thyme leaves.

Core and thinly slice 1 pear into 1/8–1/4-inch slices; reserve. Cut the other 1/2 pear into small dice (about 1/4-inch) to mix into the salad for texture contrast.

Trim and separate chicory leaves. Tear any very large leaves into bite-size pieces (about 1–2 inches). Place chicories in a large mixing bowl.

Immediately toss the pear slices and diced pear with the reserved 1 tablespoon lemon juice to prevent browning; this will also brighten their flavor.

Add the toasted walnuts to the bowl with the chicories and gently toss to distribute.

Add the crème fraîche dressing to the salad in 3 additions: dollop about 2 tablespoons at a time and gently fold with tongs or salad forks until leaves are evenly coated but not saturated. Use more or less dressing to preference (reserve a few spoonfuls to serve at the table if you like).

Arrange the lemon-tossed pear slices on top of the dressed chicories. Scatter the pear dice for texture contrast and any optional microgreens.

Season the assembled salad with the remaining 1/2 teaspoon sea salt and remaining 1/2 teaspoon black pepper, sprinkling evenly. Finish with a light drizzle (about 1/2–1 teaspoon) of extra-virgin olive oil if desired.

Serve the salad immediately with the walnut toasts on the side or tuck a few toast slices under leaves and top with a smear of creme fraiche and walnut pieces for a composed bite.

Make ahead: Toast walnuts up to 3 days ahead and store in an airtight container. The creme fraîche dressing will keep refrigerated up to 24 hours; bring to room temperature and whisk before using. Assemble just before serving to keep chicories crisp.