Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette
You can never have too many main course recipes, so give Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette a try. This recipe makes 4 servings with 1404 calories, 24g of protein, and 117g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up water, port wine, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 31 minutes.
Instructions
1
Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons.
Ingredients you will need
Port
Equipment you will use
Sauce Pan
2
Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
Ingredients you will need
Salt And Pepper
Olive Oil
Shallot
Vinegar
Equipment you will use
Whisk
3
Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates.
Ingredients you will need
Radicchio
Mesclun
Curly Endive
Pear
Equipment you will use
Bowl
4
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.
Ingredients you will need
Vegetable
Walnuts
Cheese
Equipment you will use
Peeler
5
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
6
Bring a large pot of water to a boil.
Ingredients you will need
Water
Equipment you will use
Pot
7
Add walnuts and blanch for 30 seconds.
Ingredients you will need
Walnuts
8
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.
Ingredients you will need
Powdered Sugar
Sugar
Nuts
Equipment you will use
Bowl
9
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.
Ingredients you will need
Nuts
Cooking Oil
Equipment you will use
Slotted Spoon
Baking Sheet
10
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
Ingredients you will need
Cinnamon
Ground Cayenne Pepper
Pepper
Salt
Equipment you will use
Bowl
11
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.
Ingredients you will need
Seasoning Mix
Spices
Nuts
Equipment you will use
Bowl
12
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.
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. 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. The Broadside Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Broadside Chardonnay
Light bright gold. Ripe pear and nectarine aromas show good clarity and pick up smoky lees and toasted grain nuances with aeration. Silky and open-knit, offering concentrated orchard and pit fruit flavors complemented by suggestions of fennel and honey. The smoky quality comes back on a long, smooth finish that leaves behind a refreshingly bitter pear skin note.