Warm Salad with Grilled Fruits, Roasted Endive, Crushed Nuts, and Maytag Bleu Cheese

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 nectarines
  • 4 pears
  • 4 plums
  • 8 heads Belgian endive
  • 4 heads frisee
  • 4 heads radicchio
  • 6 ounces walnuts
  • 6 ounces hazelnuts
  • Butter
  • 12 ounces Maytag bleu cheese
  • Salt
  • Pepper
  • Vinaigrette:
  • 3 ounces sherry vinaigrette
  • 3 ounces olive oil
  • 6 ounces walnut oil
  • 3 to 4 shallots, minced
  • Salt
  • Pepper
Directions
  • In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting).

  • Cut endive and frisee in half. Cut radicchio in quarters.

  • Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin.

  • In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive).

Vinaigrette:
  • Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese


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