Frisée Salad with Blue Cheese, Dried Cherries & Walnut Vinaigrette

Frisée Salad with Blue Cheese, Dried Cherries & Walnut Vinaigrette
Photo by Scott Phillips

Ingredients

  • 1 large head frisée (about 8 oz.), torn into bite-size pieces, washed and spun dry
  • 6 Tbs. walnut oil
  • 4 oz. good-quality blue cheese, crumbled (about 1 cup)
  • 1/3 cup dried tart cherries
  • 2 Tbs. sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • + 2 more ingredients
    • 2 Tbs. minced shallot (about 1 medium shallot)
    • 1 tsp. Dijon mustard

In a small bowl, soak the dried cherries in 1/2 cup hot water until plumped, 5 to 10 minutes. Meanwhile, in another small bowl, combine the shallot, vinegar, and mustard. Season with salt and pepper, and whisk to combine. Drizzle in the walnut oil, whisking as you go, followed by the olive oil. ...

View full recipe at Fine Cooking

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