Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 704
- Total Fat
- 64
- Saturated Fat
- 10
- Carbohydrates
- 21
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 11
- Sodium
- 597
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.