How to make
The leeks are trimmed first. The dark tough tops and root ends are removed, then the tender white and light green parts are sliced into thin rings. The rings are placed in a bowl of cold water and swirled well, because leeks often hold fine grit between the layers. They are lifted out and dried on a clean towel.
The pears are peeled if desired, then cored and cut into thin slices, similar to the soft pale slices seen on the plate. Firm pears work best for this warm fried pear salad, because they soften in the pan without turning into puree. The slices are lightly sprinkled with lemon juice so they stay bright while the pan heats.
For the mustard dressing, the whole-grain mustard is stirred with apple cider vinegar, honey, 1 tablespoon olive oil, a pinch of salt and a little black pepper. If the dressing looks too thick to spoon over the salad, 1 tablespoon of water is mixed in. It should stay glossy and textured, with visible mustard seeds.
A wide frying pan is heated over medium heat. Two tablespoons of olive oil and the butter are added. When the butter melts and begins to foam gently, the leek rings go in. They are sautéed for 4-5 minutes, stirring often, until glossy, lightly softened and still fresh green in places. The heat should not be too high, because leeks can brown quickly and lose their sweet flavor.
The pear slices are added to the same pan in a loose layer. They are fried for 3-4 minutes, turning carefully once or twice, until warm, slightly golden at the edges and tender but not collapsing. A little salt is added near the end to balance the sweetness of the pears.
The warm leeks and fried pears are transferred to a white serving plate while still glossy from the pan juices. The mustard dressing is spooned over the top in small dollops and drizzles, leaving some whole-grain mustard visible. A final grind of black pepper gives the salad the same simple, speckled finish as in the photo.
This warm pear and leek salad is best served immediately, while the pears are tender and the leeks are fragrant. Leftovers can be kept in an airtight container in the refrigerator for up to 1 day, then gently warmed in a pan over low heat. The dressing may thicken after chilling, so it can be loosened with a few drops of water before serving.
For more cozy warm salads, try the savory warm potato salad with bacon and mustard and the Mediterranean warm cauliflower and olives salad next.
