A bed of curly, crunchy, slightly bitter frisée is the perfect counter to fresh pears, tangy vinaigrette, and sweet candied walnuts in this elegant first course. If you’re hosting a dinner party, be sure to start with this pear frisée salad with candied walnuts and goat cheese. Eating your greens never tasted better!
It’s funny, I always think I dread January. But as it turns out, I’m sort of a big fan. It’s true, I’m a creature of habit and mildly obsessed with routine. The holidays deliver a much needed break from the norm and I truly look forward to the excitement and craziness that the season brings. But just as I need the holidays to break up my daily routine, as soon as the last bulb is tucked neatly into its box….I breathe. It’s not that I don’t love the holidays. I do. Yet part of me is always more than ready to get back to my regular life.
Well, what I have for you today is a January delight. It’s a gorgeous, sturdy salad that works both for an elegant first course or a light dinner (if you’re still sticking to those resolutions). I’m a huge fan of frisée, especially in the winter months. I love its slightly bitter bite when paired with a tangy vinaigrette and creamy cheese. I’ve topped it with cardamom-spiced, candied walnuts for the crunch and let me tell you…make extra. These walnuts are not only a great salad topping, but they’re a must on a cheese board or even in a bowl on your lap while you’re Netflix-ing.
So, are you with me? Do you see all that January has to offer? Just like orange is the new black, I’m thinking January is the new December. Who’s with me?
Tips for success
- I love frisée for it’s flavor and texture, but if you can’t find it, try another green like watercress, arugula, or your favorite mixed green combination.
- The candied walnuts will keep for several days in an airtight container, and also make for tasty snacking. Make extra!
- The vinaigrette will keep for several days in the refrigerator and is a great, simple dressing to have on hand.
- A mini prep is a great way to blend dressings so they stay emulsified. Blend all the ingredients except for the oil. Then add oil and process until well blended.
A bed of curly, crunchy, slightly bitter frisée is the perfect counter to fresh pears, tangy vinaigrette, and sweet candied walnuts in this elegant first course. If you're hosting a dinner party, be sure to start with this pear frisée salad with candied walnuts and goat cheese. Eating your greens never tasted better!
- 8 oz frisée, trimmed and torn into bite-size pieces
- 2 pears, peeled, cored, halved, and very thinly sliced (I like Anjou)
- 4 oz goat cheese, crumbled
- candied walnuts (recipe follows)
- 8 oz walnut halves
- 1 egg white
- 2 tsp water
- 1/2 cup sugar
- 1/2 tsp ground cardamom
- 1 tsp kosher salt
- 2 Tbsp sherry vinegar
- 1 Tbsp dijon mustard
- 1 1/2 tsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup extra virgin olive oil
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Toss the pears in the dressing and let sit for at least 10 mins and up to 40. Place the frisée in a large bowl, add the pears, and enough dressing to coat. Toss gently.
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Sprinkle with crumbled goat cheese and the candied walnuts.
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Preheat your oven to 250 degrees and line a baking sheet with parchment paper.
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Whip the egg white and water with a whisk until frothy. Whisk in the sugar, cardamom, and salt.
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Add the walnuts and toss well to coat.
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Spread the walnuts in an even layer on the lined baking sheet, separating slightly. Bake for 45 minutes.
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Remove the pan from the oven and let the nuts cool for a minute or two on the sheet. Then break apart the nuts and allow them to cool completely before serving or store them in an airtight container.
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Whisk together the vinegar, dijon, sugar, salt, and pepper in a small bowl.
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Whisk in the oil in a steady stream until emulsified.
- I love frisée for it's flavor and texture, but if you can't find it, try another green like watercress, arugula, or your favorite mixed green combination.
- The candied walnuts will keep for several days in an airtight container, and also make for tasty snacking. Make extra!
- The vinaigrette will keep for several days in the refrigerator and is a great, simple dressing to have on hand.
- A mini prep is a great way to blend dressings so they stay emulsified. Blend all the ingredients except for the oil. Then add oil and process until well blended.
Update Notes: This post was originally published in January 2017 but was republished with tips in January 2019.
1
I am loving your new look, Cathy. Isn’t it great to get a new look and get organized for the new year? This salad looks heavenly with all those seasonal flavors going on. Happy New Year girl!
Thanks Karen. I’m loving the new look too!