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Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette (Michael Chiarello) Recipe

Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette (Michael Chiarello) Recipe

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Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette (Michael Chiarello)

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Ingredients:

Serving

1 cup port
3 tbsp 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 - oz chunk blue cheese, frozen
1 cup candied walnuts

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	715.16 Kcal (2994 kJ)
Calories from fat	546.04 Kcal
		% Daily Value*
Total Fat	60.67g	93%
Cholesterol	51.81mg	17%
Sodium	593.41mg	25%
Potassium	273.64mg	6%
Total Carbs	39.27g	13%
Sugars	28.22g	113%
Dietary Fiber	7.83g	31%
Protein	24.04g	48%
Vitamin C	38.7mg	64%
Iron	5.8mg	32%
Calcium	442mg	44%

Amount Per 100 g
Calories	107.53 Kcal (450 kJ)
Calories from fat	82.1 Kcal
		% Daily Value*
Total Fat	9.12g	93%
Cholesterol	7.79mg	17%
Sodium	89.23mg	25%
Potassium	41.15mg	6%
Total Carbs	5.9g	13%
Sugars	4.24g	113%
Dietary Fiber	1.18g	31%
Protein	3.61g	48%
Vitamin C	5.8mg	64%
Iron	0.9mg	32%
Calcium	66.5mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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