Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts
Photo by Scott Phillips

Ingredients

  • 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
  • 3-½ oz. (1 cup) walnut halves
  • 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
  • Freshly ground black pepper to taste
  • ¼ tsp. ground star anise or-anise seed
  • ¼ cup extra-virgin olive oil
  • ½ tsp. ground coriander
  • + 8 more ingredients
    • 1/3 cup granulated sugar
    • ½ tsp. kosher salt; more to taste
    • 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
    • 2 Tbs. sherry vinegar
    • 1 tsp. ground cinnamon
    • 2 ripe Bartlett or Anjou pears
    • 1 medium shallot, minced
    • ¼ lb. Gorgonzola or Roquefort, sliced

Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to s...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network