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.
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.