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Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette (Michael Chiarello) Recipe

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Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette (Michael Chiarello)
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Ingredients
10
Count
Nutrition
427
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Dressing:
  2. 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.
  3. Salad:
  4. 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.
  5. Michael's Notes: Supermarket pears are usually rock hard because they have just come out of cold storage. Buy your pear a couple of days before you plan to use it, and leave it at room temperature to soften a little. It's easier to slice if it's still fairly firm.
  6. Spiced Candied Walnuts:
  7. Peanut or canola oil
  8. Water
  9. 4 cups walnut halves
  10. 1 cup confectioners' sugar, sifted
  11. 1/2 teaspoon cayenne pepper
  12. 1/2 teaspoon ground cinnamon
  13. Pinch salt
  14. 1/4 teaspoon freshly ground black pepper
  15. In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
  16. 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.
  17. 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.
  18. In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
  19. 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.
  20. Yield: 4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 427.42 Kcal (1790 kJ)
Calories from fat 240.3 Kcal
% Daily Value*
Total Fat 26.7g 41%
Cholesterol 12.5mg 4%
Sodium 374.36mg 16%
Potassium 148.67mg 3%
Total Carbs 37.97g 13%
Sugars 25.38g 102%
Dietary Fiber 6.64g 27%
Protein 14.96g 30%
Vitamin C 35.7mg 59%
Iron 5.8mg 32%
Calcium 232.8mg 23%
Amount Per 100 g
Calories 70.75 Kcal (296 kJ)
Calories from fat 39.78 Kcal
% Daily Value*
Total Fat 4.42g 41%
Cholesterol 2.07mg 4%
Sodium 61.97mg 16%
Potassium 24.61mg 3%
Total Carbs 6.29g 13%
Sugars 4.2g 102%
Dietary Fiber 1.1g 27%
Protein 2.48g 30%
Vitamin C 5.9mg 59%
Iron 1mg 32%
Calcium 38.5mg 23%

* 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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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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