Frisée and Endive Salad with Pears and Blue Cheese

Name: Frisée and Endive Salad with Pears and Blue Cheese
Total time: 30 min
Yield: 10
Ingredients: 2 tablespoons balsamic vinegar; 1 tablespoon sherry vinegar; 1 tablespoon minced shallot; 1 1/2 teaspoons Dijon mustard; 1/2 cup extra-virgin olive oil; 2 tablespoons hazelnut oil; 2 tablespoons walnut oil; 1 teaspoon finely chopped thyme; Salt and freshly ground pepper; 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 pears—peeled, cored and thinly sliced; 1 cup crumbled blue cheese (5 ounces)

6,071 Ratings

"Frisée and endive," Lee Hefter says, "taste best after the first frost." This salty, sweet and crunchy salad is a light and delicious start to the holiday meal. Chef Holiday Recipes Made Easy Terrific Green Salads

By Lee Hefter

November 2004

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Frisée and Endive Salad with Pears and Blue Cheese

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Frisée and Endive Salad with Pears and Blue Cheese

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