Warm Salad with Grilled Fruits, Roasted Endive, Crushed Nuts, and Maytag Bleu Cheese
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
More Recipes and Ideas:
Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms, Warm Strawberry Salad with Vanilla Frozen Yogurt, Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette, Shrimp Salad Recipes, Salmon Salad Recipes, Cobb Salad Recipes, Couscous Salad Recipes, Broccoli Salad Recipes, Fruit Salad Recipes