Pear and Boudin Salad (Salade aux Poires et Boudin Blanc)
Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs.
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Cooking tools:
- Skillet
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Tongs
- Paper towel
- Plate
- Serving platter
- Stove
Ingredients
- 2 tsp. balsamic vinegar
- 2 tsp. red wine vinegar
- 1 tsp. Dijon mustard
- Kosher salt
- freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 4 links boudin blanc
- 1 large head escarole, leaves torn
- 1 ripe Bartlett pear, peeled, cored, and thinly sliced
- 2 Tbsp. pine nuts, toasted
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