Pear Frisée Salad with Candied Walnuts and Goat Cheese Recipe

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.

INGREDIENTS

Frisée Salad: - Frisée - Pears - Goat cheese - Candied walnuts Candied Walnuts: - Walnut halves - Egg white - Water - Sugar - Ground cardamom - Kosher salt

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Frisée Salad: 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.

INSTRUCTIONS

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Candied Walnuts: Preheat your oven to 250 degrees and line a baking sheet with parchment paper. 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. 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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