Active Time
Total Time
30 MIN
Serves : 10

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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