3 heads of frisée (about 1 1/4 pounds), torn into bite-size pieces
4 large endives (about 1 pound)halved, cored and cut into 1-inch pieces
2 ripe Bartlett pearspeeled, cored and thinly sliced
1 cup crumbled blue cheese (5 ounces)
How to Make It
In a large salad bowl, whisk the balsamic and sherry vinegars with the shallot and mustard. Slowly whisk in the olive oil, then the hazelnut and walnut oils. Add the thyme and season with salt and pepper. Add the frisée and endives and toss to coat. Add the pears and blue cheese and toss gently. Serve the salad right away.
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