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Categories:
balsamic vinegar sherry vinegar shallot mustard extra-virgin olive oil hazelnut oil walnut oil thyme salt endives Bartlett blue cheese
Viewed: 25 - Published at: 9 years agoIngredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon sherry vinegar
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 tablespoons hazelnut oil
- 2 tablespoons walnut oil
- 1 teaspoon finely chopped thyme
- Salt and freshly ground pepper
- 3 heads of frisee (about 1 1/4 pounds), torn into bite-size pieces
- 4 large endives (about 1 pound)halved, cored and cut into 1-inch pieces
- 2 ripe Bartlett pearspeeled, cored and thinly sliced
- 1 cup crumbled blue cheese (5 ounces)
Method
- In a large salad bowl, whisk the balsamic and sherry vinegars with the shallot and mustard.
- Slowly whisk in the olive oil, then the hazelnut and walnut oils.
- Add the thyme and season with salt and pepper.
- Add the frisee and endives and toss to coat.
- Add the pears and blue cheese and toss gently.
- Serve the salad right away.
