"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
How to Make It
Step
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.