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5 from 1 vote
Pear Frisée Salad with Candied Walnuts and Goat Cheese
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

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!

Course: Salad
Cuisine: American
Keyword: candied walnuts, frisee salad
Servings: 6 servings
Calories: 517 kcal
Frisée Salad
  • 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)
Candied Walnuts
  • 8 oz walnut halves
  • 1 egg white
  • 2 tsp water
  • 1/2 cup sugar
  • 1/2 tsp ground cardamom
  • 1 tsp kosher salt
Sherry Vinaigrette
  • 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
Frisée Salad
  1. 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.

  2. Sprinkle with crumbled goat cheese and the candied walnuts.
Candied Walnuts
  1. Preheat your oven to 250 degrees and line a baking sheet with parchment paper.

  2. Whip the egg white and water with a whisk until frothy. Whisk in the sugar, cardamom, and salt.

  3. Add the walnuts and toss well to coat.
  4. Spread the walnuts in an even layer on the lined baking sheet, separating slightly. Bake for 45 minutes.
  5. 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.
Sherry Vinaigrette
  1. Whisk together the vinegar, dijon, sugar, salt, and pepper in a small bowl.

  2. Whisk in the oil in a steady stream until emulsified.
Recipe Notes
  • 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.
Nutrition Facts
Pear Frisée Salad with Candied Walnuts and Goat Cheese
Amount Per Serving
Calories 517 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 6g38%
Cholesterol 8mg3%
Sodium 699mg30%
Potassium 308mg9%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 24g27%
Protein 10g20%
Vitamin A 640IU13%
Vitamin C 11.8mg14%
Calcium 74mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.