Frisée with Pears, Goat Cheese, and Salted Pecans

Pears are one of my favorite fruits, yet I don’t serve them as much as I should. And when I saw the recipe for Tyler Florence’s Frisée with Pears, Goat Cheese, and Salted Pecans salad I immediately bookmarked it! But the bookmarking took place well over a year ago. There’s just too many recipes and not enough time to make them all. But now after tasting it, this salad is certainly in my top ten. It was outstanding! And being a non-salad person that’s saying quite a bit!

In fact, as soon as I mixed up the dressing and tasted it, there was so way I was waiting 24 hours to make the salad. I had planned on serving the salad with Sauteed Chicken but as soon as I finished my salad, I promptly got a larger plate of salad, added sliced Granny Smith Apples, Fresh Raspberries and more Toasted Pecans which made the salad that much better.





Frisée with Pears, Goat Cheese, and Salted Pecans

Dressing:
1/2 c. Mayonnaise
1/2 Sour Cream)
2 TBL Dijon Mustard
2 TBL Lemon Juice
1 TBL Honey
3-4 Green Onions, chopped
Salt and Freshly Ground Pepper
4 TBL Buttermilk

Salad:
2 Pears (I used red Bartlet pears), sliced thin
5-6 cups Frisée and Romaine Lettuce
3/4 cup salted pecan halves, toasted
3/4 cup crumbled Goat Cheese
1/2 TBL Extra Virgin Olive Oil (EVOO)
1 Granny Smith Apple, sliced thin
1/2 c. Fresh Raspberries

To Toast the Pecans: In a small frying pan over medium low heat EVOO. When Oil is warm add the Pecans. Just toast until Pecan have slightly turned color. These burn easily so be careful. Remove the Pecans and set aside to cool.

In a small bowl combine Mayonnaise, Sour Cream, Mustard, Lemon Juice, Honey, Green Onions, Buttermilk, Salt and Pepper. Cover and refrigerate for at least an hour.

For the Salad: In a large bowl break up Lettuce and add the slices of Pears and Apples. Drizzle with the dressing and toss well. Plate the salad and top with toasted Pecans, crumbled Goat Cheese and Fresh Raspberries.






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Tagged as: Apple, Frisée, Goat Cheese, Nuts, Pear, Pecans, Raspberry, Romaine