Though some might say salads are for spring or summer, a nice salad with hearty greens like kale can be a delightful change from heavy winter fare.
1/2 cup pine nuts
1 firm but ripe Bosc pear, halved and cored
1 tsp olive oil
1/4 tsp table salt
4 handfuls mixed winter greens, tough stems removed and torn or cut into bite-size pieces
1/2 cup coarsely grated pecorino cheese
2 Tbs champagne vinegar
1/2 tsp Dijon mustard
1 large shallot, finely chopped
1/4 cup nut oil such as walnut, almond, or pecan
Sea salt and freshly ground pepper
Preheat the oven to 375°F.
In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. Remove from the heat and immediately pour onto a plate to cool; the nuts can burn quickly. Set aside.
Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and salt. Arrange pears in a single layer in a baking pan and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears. Return to the oven and roast until tender and slightly browned, 3–5 minutes longer. Let cool.
In a shallow salad bowl, combine the greens, pine nuts, and cheese and toss to mix.
In a small bowl, whisk together the vinegar, mustard, and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.
Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper, and serve immediately.