Asian Pear Salad With Crispy Shallots

• servings: 8 servings

Ingredients

⅓ cup vegetable oil

2 large shallots, thinly sliced

Kosher salt

¼ cup white wine vinegar

2 Tbsp. Dijon mustard

1 Tbsp. honey

Freshly ground pepper

4 Asian pears, cored, cut into 3x½" sticks

1 Fresno chile, very thinly sliced

1 cup (packed) cilantro leaves with tender stems and mint leaves, plus more for serving

Directions

Heat ⅓ cup vegetable oil in a small saucepan over medium-high. Cook 2 large shallots, thinly sliced, stirring occasionally, until golden brown and crisp, 7–9 minutes. Pour through a fine-mesh sieve set over a small bowl. Remove sieve from bowl and sprinkle shallots with a big pinch of kosher salt; toss to coat. Set fried shallots aside. Let oil cool slightly, then measure out ¼ cup shallot oil.

Whisk ¼ cup white wine vinegar, 2 Tbsp. Dijon mustard, and 1 Tbsp. honey in a large bowl to combine. Gradually stream in ¼ cup shallot oil, whisking constantly until emulsified. Season dressing with salt and freshly ground pepper.

Add 4 Asian pears, cored, cut into 3x½" sticks, to dressing and toss to coat. Add 1 Fresno chile, very thinly sliced, 1 cup (packed) cilantro leaves with tender stems and mint leaves, and most of reserved fried shallots and toss to combine. Top salad with more cilantro and mint and remaining fried shallots.