Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette (Michael Chiarello) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
1. 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.
2. 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.
|
|