Frisée Salad with Walnuts and Pears
|
Prep Time: 15 minutes
Cooking Time: 10 minutes
Yield: 8 servings
|
Related recipes: Chile
Peppers, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Natural Sweetener, Nuts and
Seeds, Onions, Pears,
Salads, Soy-Free, Vegan, Vegetarian, Wheat-Free
Frisee combined with spiced walnuts and pears poached in port
make this a terrific light dish for late summer or fall.
Ingredients
1 tsp (4g) black pepper
1 tsp (4g) cayenne pepper
1 tsp (6g) salt
1/2 cup (120mL) maple syrup
1 cup (120g) walnuts, halved
2 pears, peeled, cored and cut in quarters
3 whole cloves
3 whole peppercorns
2 Tbsp (20g) brown sugar
2 cups (480mL) ruby port
8 cups (455g) frisée
3 Tbsp (45mL) red wine vinegar
3 Tbsp (45mL) extra-virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
2 green onions, sliced thin
Directions
In a medium-size saucepan, combine the peppers and salt with the maple
syrup. Over medium heat, simmer for 5 minutes. Add and thoroughly coat the nuts. Transfer the
nuts to a wire rack, allowing them to dry individually and drain slightly.
In another medium-size saucepan, put the pears, cloves, peppercorns,
brown sugar and port. Over medium heat, poach the pears until tender, but not mushy. Remove
the pears and set aside at room temperature.
Wash and dry frisée. Make dressing with remaining five
ingredients. Toss salad. Arrange walnuts and pears on the greens.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
