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

Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette is a gluten free and vegetarian recipe with 4 servings. This main course has 1404 calories, 24g of protein, and 116g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, water, ground cinnamon, and a few other things to make it today. To use up the port wine you could follow this main course with the Port Cobbler as a dessert. From preparation to the plate, this recipe takes approximately 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

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Frying Pan

Bring a large pot of water to a boil.

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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

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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

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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