Frisee (Endive) Salad with Pears, Blue Cheese, and Port Vinaigrette
Recipe courtesy Michael Chiarello

FMM: We have made this salad with canned pears (in their own juice, no sugar) when we don't have fresh pears and it is still excellent. You can't go wrong with the combination of ingredients, and the dressing compliments the salad so well. This could be served as a luncheon salad, along with some crackers or bread. The blue cheese and nuts add protein.

8 cups loosely packed young frisee (curly endive), torn into bite-size pieces
1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried
1 crisp red pear, halved, cored, and very thinly sliced crosswise
2-ounce chunk blue cheese, frozen
1 cup candied pecans, walnuts, or other candied nuts
Port Wine Vinaigrette

In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all.

Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the pecans or walnuts on top and serve immediately.

4 servings