Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette

Name: Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 4 servings Peanut or canola oil; 1 teaspoons cayenne pepper; 57 grams farmhouse Cheddar; 237 milliliters confectioners sugar, sifted; 2 liters loosely packed young frisee (curly endive), torn into bite-size pieces, or mesclun; 1 teaspoons ground cinnamon; 6 Tbsps extra-virgin olive oil; 1 crisp red pear, halved, cored, and very thinly sliced crosswise; 237 milliliters port wine; 355 milliliters ribbon-cut radicchio, soaked, drained, and dried; 2 Tbsps red wine vinegar; 1 pinch Pinch salt; 4 servings Sea salt, preferably gray salt, and freshly ground black pepper; 1 shallot, finely minced; 946 milliliters walnut halves; 4 servings Water

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

Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons.

Ingredients you will need

Port

Equipment you will use

Sauce Pan

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

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

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

In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

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Cooking Oil

Equipment you will use

Frying Pan

Bring a large pot of water to a boil.

Ingredients you will need

Water

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Pot

Add walnuts and blanch for 30 seconds.

Ingredients you will need

Walnuts

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

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

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

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

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.

Ingredients you will need

Seasoning Mix

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 4servings

Peanut or canola oil 1teaspoons

cayenne pepper 57grams

farmhouse Cheddar 237milliliters

confectioners' sugar, sifted 2liters

loosely packed young frisee (curly endive), torn into bite-size pieces, or mesclun 1teaspoons

ground cinnamon 6Tbsps

extra-virgin olive oil 1

crisp red pear, halved, cored, and very thinly sliced crosswise 237milliliters

port wine 355milliliters

ribbon-cut radicchio, soaked, drained, and dried 2Tbsps

red wine vinegar 1pinch

Pinch salt 4servings

Sea salt, preferably gray salt, and freshly ground black pepper 1

shallot, finely minced 946milliliters

walnut halves 4servings

Water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

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.