Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette

Deselect All

Dressing:

1 cup port

3 tablespoons red wine vinegar

1 shallot, finely minced

Salt and freshly ground black pepper

3/4 cup extra-virgin olive oil

Salad:

8 cups loosely packed young frisee (curly endive), torn into bite-size pieces

1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried

1 crisp red pear, halved, cored, and very thinly sliced crosswise

2-ounce chunk blue cheese, frozen

1 cup candied walnuts, or other candied nuts