Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette

Name: Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 112 grams candied walnuts, or other candied nuts; 57 grams blue cheese, frozen; 400 grams loosely packed young frisee (curly endive), torn into bite-size pieces; 162 milliliters extra-virgin olive oil; 1 crisp red pear, halved, cored, and very thinly sliced crosswise; 240 milliliters port; 60 grams ribbon-cut radicchio, soaked, drained, and dried; 3 Tbsps red wine vinegar; 4 servings Salt and freshly ground black pepper; 1 shallot, finely minced

Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette might be From preparation to the plate, this recipe takes approximately 30 minutes. Users who liked this recipe also liked Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette, Frisée Salad With Blue Cheese, Dried Cherries & Walnut Vinaigrette, and Duck Breast with Frisée Salad and Port Vinaigrette.

Instructions

Simmer the Port in a small saucepan until reduced to 2 tablespoons.

Equipment you will use

Sauce Pan

Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Olive Oil

Shallot

Equipment you will use

Whisk

In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates.

Ingredients you will need

Radicchio

Curly Endive

Pear

Equipment you will use

Bowl

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.

Ingredients you will need

Blue Cheese

Walnuts

Equipment you will use

Box Grater

Equipment

Ingredients

Servings:

112grams

candied walnuts, or other candied nuts 57grams

blue cheese, frozen 400grams

loosely packed young frisee (curly endive), torn into bite-size pieces 162milliliters

extra-virgin olive oil 1

crisp red pear, halved, cored, and very thinly sliced crosswise 240milliliters

port 60grams

ribbon-cut radicchio, soaked, drained, and dried 3Tbsps

red wine vinegar 4servings

Salt and freshly ground black pepper 1

shallot, finely minced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Louis Roederer Cristal Brut. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.