Frisée, Pear and Blue Cheese Salad with Vidal Walnut Vinaigrette

Temps des Fêtes 2008
food and drink

Use the baby frisée lettuce that is pale yellow in colour. Treadwell’s preferred pear is Bosc. He uses the Ermite Bleu cheese but recommends Stilton if that is not available.

¼ cup (50 mL) walnut pieces
1 ripe pear, quartered and cored
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) honey
2 tbsp (25 mL) Vidal icewine
1 tsp (5 mL) finely chopped shallots
Salt and freshly ground pepper
1 head frisée lettuce
2 oz (60 g) blue cheese, crumbled
Few drops of walnut oil

1. Preheat oven to 350ºF (180ºC).

2. Place walnuts on a baking sheet and bake for 8 minutes or until toasted. Reserve.

3. Thinly slice pears and place in a bowl with lemon and honey. Toss to coat. Let rest 2 minutes and drain, reserving liquid separately.

4. Combine honey mixture with icewine, shallots and toasted walnuts. Season with salt and pepper.

5. Toss frisée with honey dressing. Divide between 4 plates and top with pear slices and crumbled cheese. Finish with a few drops of walnut oil around plate.

Serves 4

What to Serve