Best Frisee Salad With Pears Blue Cheese And Port Vinaigrette Recipes

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FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE



Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 31m

Yield 4 servings

Number Of Ingredients 18

1 cup port wine
1 1/2 tablespoons red wine vinegar
1 shallot, finely minced
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons extra-virgin olive oil
8 cups loosely packed young frisee (curly endive), torn into bite-size pieces, or mesclun
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 farmhouse Cheddar
1/2 cup coarsely broken Spiced Candied Walnuts, recipe follows
Peanut or canola oil
Water
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
  • Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
  • In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
  • Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
  • In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

SALAD OF FRISEE, RADICCHIO, PEARS, POMEGRANATE AND PERSIMMONS



Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

1/2 cup dry Riesling or Gewurztraminer
1 tablespoon sherry vinegar
3 tablespoons extra?virgin olive oil
Salt and freshly ground black pepper
2 large bunches frisee, ends trimmed
1 small head radicchio, torn into 2-inch pieces
1 Fuyu persimmon, cut into thin slices
1 Red Bartlett pear, halved, cored, and cut into thin slices
6 figs, halved
1 small pomegrante, peeled, seeds removed and separated
1/2 cup walnut halves, toasted

Steps:

  • In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
  • In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
  • Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.

PEAR AND FRISEE SALAD WITH BACON AND BLUE CHEESE



Pear and Frisee Salad with Bacon and Blue Cheese image

The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole, or baby arugula in place of the frisee.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 8

4 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil, if needed
3 tablespoons fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
3 small bunches frisee (8 ounces total), trimmed and torn into bite-size pieces
2 pears, such as Comice, Bartlett, or Anjou, cored and thinly sliced
3/4 cup packed fresh parsley leaves
2 ounces blue cheese, crumbled (1/2 cup)

Steps:

  • In a small skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 2 tablespoons bacon drippings to a large bowl. (If drippings measure less than 2 tablespoons, supplement with oil.) Whisk in lemon juice and season with salt and pepper.
  • Add frisee, pears, and parsley to bowl and toss to combine. Sprinkle salad with bacon and cheese.

Nutrition Facts : Calories 145 g, Fat 7 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g

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