Frisée and Endive Salad with Pears and Blue Cheese
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10
By Lee Hefter
November 2004

"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

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)

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.

You May Like

Advertisement

Read More

Advertisement