Frisee Salad With Spiced Walnuts Pears Farmhouse Cheddar And Port Vinaigrette Recipes

Steps:

• Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.
• In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. 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.

Steps:

• Boil vinegar with sugar and 1/4 teaspoon salt in a small heavy saucepan, stirring, until reduced by half, about 3 minutes. Transfer to a cup.
• Wash leeks and pat dry. Cook in oil with 1/4 teaspoon salt in cleaned saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Arrange frisée and pear on plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads.

Steps:

• Vinaigrett: puree pear, oils, vinegars, salt and pepper Toss walnuts, pears, and lettuce in a large bowl with dressing. Divide among 6 plates and garnish with crumbled cheese

Steps:

• In a large bowl, mash chutney with the back of a spoon to break up any large pieces of fruit. Whisk in vinegar, mustard, curry powder, and oil. Season with salt and pepper.
• Add frisee, pears, and dried cherries. Toss to combine, and serve immediately.