Frisee Salad with Pears and Manchego |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 heads frisée, torn (about 8 cups) |
2 red bartlett pears, thinly sliced |
1/4 cup pomegranate seeds |
4 ounces manchego or pecorino, shaved |
2 tablespoons sherry or red wine vinegar |
1 tablespoon dijon mustard |
kosher salt and pepper |
1/3 cup extra-virgin olive oil |
Directions:
1. In a large bowl, combine the frisée, pears, pomegranate seeds, and cheese. In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad. Make-Ahead Tip: Clean and dry the frisée and refrigerate in a resealable container or bag for up to 2 days. Make the vinaigrette in a jar and refrigerate up to 2 days. Shave the manchego and refrigerate in a resealable container or bag for up to 1 day. Shake the vinaigrette well before adding to the salad.
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