Recipe courtesy of Stan Frankenthaler

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

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 8 servings
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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

  1. In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting).
  2. Cut endive and frisee in half. Cut radicchio in quarters.
  3. Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin.
  4. 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:

  1. Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese.
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This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Composed Salad of Fennel, Oven-Dried Pears, and Maytag Blue Cheese