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.
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.
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.
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.