Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.