Frisee and Belgian endive go together nicely. After all, they are from the chicory family. Sometimes mistaken for escarole that has broad leaves, frisee is curly endive with frilly, slightly peppery leaves. This member of the chicory family -- that also includes radicchio, Treviso and Belgian endive -- has white roots and green, spiky leaves.
Belgian endive, with its tight stalk, is easy to find at the market. Choose crisp, firmly packed heads that are white or pale yellow. Red endive should be brightly colored with no wrinkled leaves. If the endive is very green, it might be bitterer than the lighter-color endive stalks.
Two Endive Salad With Pears, Walnuts and Blue Cheese
For the dressing:
- 3 tablespoons sherry vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey Dijon mustard
- 1/2 cup olive oil
- Salt and freshly ground black pepper, to taste
For the nuts
- 1/2 cup walnuts or candied walnuts or pecans
For the salad:
- 1 medium-size head baby curly endive or Frisee, rinsed, dried and torn into bite-size pieces
- 6 Belgian endive, ends removed and thinly sliced into vertical strips
- 1 medium-size pear, peeled, cored and sliced
- 1/2 cup crumbled or grated blue cheese
To make the dressing: In a small mixing bowl, combine the vinegar, lemon juice and mustard, and whisk to combine. Add the oil and whisk it in slowly until it is emulsified. Season with salt and pepper. Taste and adjust the seasonings. Reserve.
To make the nuts: If using plain walnuts, heat the oven to 350 degrees. Place the walnuts on a baking sheet and toast for 7 to10 minutes or until lightly browned and aromatic. Reserve. Do not toast candied nuts.
To make the salad: In a salad bowl, combine the lettuce and endive with the pears and the toasted walnuts. Sprinkle or grate the blue cheese over the salad.
To serve, drizzle the vinaigrette and toss to mix well.
Serves 4 to 6.
Advance Preparation: May be prepared as many as 4 hours ahead before adding the dressing, covered and refrigerated. The dressing can stay at room temperature.
