Frisée & Pear Salad Recipe
Roasted Pear, Endive, Toasted Hazelnuts, Gorgonzola, White Balsamic Vinaigrette
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Ingredients
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Salad Base
White Balsamic Vinaigrette
Method
Salad Preparation
- 1
Prepare the Pears
Preheat the oven to 375°F (190°C). Cut the pears in half, remove the seeds, and place them cut-side up on a baking sheet. Roast for 25-30 minutes until tender. Allow to cool slightly, then slice into wedges.
- 2
Prepare the Hazelnuts
While the pears are roasting, toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool, then chop coarsely.
- 3
Assemble the Salad
In a large bowl, combine the frisée and endive. Add the roasted pear wedges, toasted hazelnuts, and crumbled gorgonzola cheese on top.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl or jar, whisk together the white balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
- 5
Dress the Salad
Drizzle the vinaigrette over the salad just before serving. Toss gently to coat the ingredients evenly.
