Frisee Salad With Pears And Dried Cherries Recipes

FRISéE AND APPLE SALAD WITH DRIED CHERRIES AND WALNUTS

Steps:

• Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

FRISEE SALAD WITH PEARS AND DRIED CHERRIES

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.

FRISEE SALAD WITH PEARS, BLUE CHEESE, AND PORT VINAIGRETTE

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.

FRISEE SALAD WITH SPICED WALNUTS, PEARS, FARMHOUSE CHEDDAR, AND PORT VINAIGRETTE

Steps:

• Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
• Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. 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.
• In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
• Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. 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.
• 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.
• In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
• 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. 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.

CHICKEN-FETA-PEAR SALAD WITH FRISEE LETTUCE

Steps:

• Toss frisee with all remaining ingredients except dressing in medium bowl.
• Add dressing; mix lightly.

FRISEE SALAD WITH CRANBERRIES AND PISTACHIOS

Steps:

• In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, frisee, cranberries, and pistachios. Toss to combine; season with salt and pepper.

CHERRY, PEAR, AND PECAN SALAD

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

CHOCOLATE PEAR AND CHERRY SALAD

Steps:

• Heat oven to 350°. In an 8-in. square baking dish, toss beans with 1 tablespoon olive oil, salt and pepper. Roast until tender, 12-15 minutes. Remove from oven. Toss with balsamic vinegar; refrigerate, covered, 1-1/2 - 2 hours., Meanwhile, in a microwave, melt chocolate; stir until smooth. Pulse melted chocolate, red wine vinegar and remaining 2 tablespoons olive oil in a blender until smooth., Divide arugula evenly between 2 salad bowls. Drizzle with chocolate mixture. Top with pears, cherries, cranberries and beans; sprinkle with pecans, apricots and mint leaves.

ASIAN PEAR AND FRISéE SALAD

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.