Best Frisee Salad With Spiced Walnuts Pears Farmhouse Cheddar And Port Vinaigrette Recipes

Watercress, Frisee and Pear Salad image

Provided by katie in the UP

Categories Pears

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

3 tablespoons white wine vinegar
3 tablespoons olive oil
coarse salt and pepper
1 cup walnuts, broken into pieces and toasted
3 -4 bunches watercress, trimmed
1 head frisee, core removed, leaves torn into bite-size pieces
2 bartlett pears, cored and cut into 1/4 inch pieces

Steps:

In a small bowl or jar, whisk or shake vinegar and oil until thick and combined.
Season dressing with salt and pepper, dressing can be made up to a day ahead and refrigerated, covered).
In a large bowl, combine watercress, frisee, pears (you can use either red or yellow pears)and dressing.
Toss gently to coat.
Divide among plates; sprinkle with walnuts.

Nutrition Facts : Calories 166.6, Fat 14.7, SaturatedFat 1.6, Sodium 4.8, Carbohydrate 8.8, Fiber 2.5, Sugar 4.5, Protein 2.7

Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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.