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Frisée Salad with Spiced Walnuts, Pears, Blue Cheese and Port Vinaigrette

NapaStyle Wine Club Frisée Salad with Spiced Walnuts, Pears, Blue Cheese and Port Vinaigrette NapaStyle Wine Club Frisée Salad with Spiced Walnuts, Pears, Blue Cheese and Port Vinaigrette
About this Recipe
My colleague Susie Heller showed me how to make a snow-like flurry of blue cheese on a salad by freezing the cheese first. You can use any blue, but I’m in love with Point Reyes Blue, a cheese from the dairy country north of San Francisco. Baby greens, pears, walnuts, and blue cheese are a classic autumn combination, but the spiced walnuts and the Port vinaigrette set this salad apart. Supermarket pears are usually rock hard because they have just come out of cold storage. Buy your pear a couple of days before you plan to use it, and leave it at room temperature to soften a little. It’s easier to slice when still fairly firm.
Ingredients
Serves: 4

  • Dressing
  • 1 cup port
  • 1 1/2 tbsp red wine vinegar
  • 1 shallot, finely minced
  • sea salt, preferably gray salt, and freshly ground black pepper
  • 6 tbsp extra-virgin olive oil
  • Salad
  • 8 cups loosely packed young frisée, torn into bite-size pieces
  • 1 1/2 cups ribbon-cut radicchio
  • 1 crisp red pear, halved, cored, and very thinly sliced crosswise
  • 2-oz chunk blue cheese, frozen
  • 1/2 cup coarsely broken spiced candied walnuts
Directions

Preparation Time: Preparation Time: 15 minutes
Cooking Time: Cooking Time: 5 minutes

Dressing Simmer the Port in a small saucepan until reduced to 2 tbsp. Let cool, then whisk in the wine vinegar, shallot, and salt and pepper to taste. Gradually whisk in the olive oil. Salad In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won’t use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snowlike shower over the salads. Scatter the walnuts on top and serve immediately.

 

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