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Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Pumpkin Picking Party

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.

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 snow-like shower over the salads. Scatter the walnuts on top and serve immediately.

My Private Notes

Name: Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette

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