Chicory Salad with Quince and Pecans

Ingredients

• 2 cups water
• 1/4 cup cider vinegar
• 3 tablespoons light brown sugar
• 1 jalapeno
• seeded and very finely chopped
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon ground coriander
• 1/2 cinnamon stick
• Salt
• 2 quincespeeled
• cored and thinly sliced
• 1 1/2 cups pecan halves (6 ounces)
• 2 tablespoons sherry vinegar
• 2 tablespoons red wine vinegar
• 1/4 cup vegetable oil
• 1/4 cup walnut oil
• 1 teaspoon sugar
• Freshly ground pepper
• 1 1/2 pounds chicory
• stems discarded and leaves torn into bite-size pieces (16 cups)
• 1 cup crumbled blue cheese (4 ounces)

Instructions

1. Preheat the oven to 350.
2. In a large saucepan, combine the water with the cider vinegar, brown sugar, jalapeno, ginger, coriander, cinnamon stick and a pinch of salt and bring to a boil.
3. Add the sliced quince, cover and simmer over low heat until they are tender, about 15 minutes.
4. With a slotted spoon, transfer the poached quince to a small bowl.
5. Discard the quince poaching liquid.
6. Meanwhile, spread the pecan halves on a rimmed baking sheet and sprinkle with salt.
7. Bake for about 7 minutes, until the pecans are toasted.
8. In a small bowl, stir the sherry and red wine vinegar with the vegetable oil, walnut oil and sugar.
9. Season the vinaigrette with salt and pepper.
10. In a large salad bowl, toss the chicory with the quince, pecans and blue cheese.
11. Pour the dressing over the salad and toss well.
12. Serve right away.