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Chicory and Asian Pear Salad with Membrillo Vinaigrette

['1/3 cup Sherry or red wine vinegar', '2 tablespoons membrillo (quince paste) or orange marmalade', '1 tablespoon Dijon mustard', 'Kosher salt, freshly ground pepper', '2 medium Asian pears, cut into bite-size pieces', '8 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces', '1/4 cup olive oil', '1/2 cup walnuts', 'coarsely chopped']

Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.
Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper.
Serve topped with walnuts.

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