Frisee Salad with Walnuts, Pears, and Goat-Cheese Dressing

by schneier

Try this Frisee Salad with Walnuts, Pears, and Goat-Cheese Dressing recipe, or contribute your own.

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INGREDIENTS

1 large or 2 medium heads Frisee (about 9 to 10 ounces total)
1 ripe, but not mush, Pear ; (Anjou or Barlett work well)
2 tablespoons Fresh lime juice
4 tablespoons (2 ounces) Creamy goat cheese
2 tablespoons Canola oil
1/4 teaspoon Kosher salt ; plus more if needed
1/2 cup Walnuts ; toasted, coarsely chopped
4 teaspoons Parlsey ; chopped

Servings

INSTRUCTIONS

1) Rinse frisee, then pat dry. Remove and discard the base to separate the leaves.

Halve the pear lengthwise through the stem end. Core each half and slice thinly

lengthwise. Place slices in a medium bowl and toss with 1 tablespoon lime juice.

2) In a large bowl, use a fork (not a whisk) to mix together goat cheese, remaining

1 tablespoon lime juice, canola oil, and salt. (The dressing will be quite thick.)

Toss frisee in bowl with dressing, coating the leaves lightly. Taste and season

with more salt as needed.

3) Divide frisee among 4 salad plates. Garnish each serving with pear slices and

walnuts, then sprinkle with parsley. Serve immediately.

NOTE: Frisee (free-ZAY) is a member of the chicory family. Its slim, lacy

leaves range from pale yellow to green and have a slightly bitter

taste. FRisee is available in the produce section of most super-

markets. Heads range in size from 4 ounces to larger.

NOTES

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Frisee Salad with Walnuts, Pears, and Goat-Cheese Dressing

1 large or  2 medium heads Frisee (about 9 to 10 ounces total) 
1  ripe,  but not mush, Pear  (Anjou or Barlett work well)
2 tablespoons Fresh lime juice 
4 tablespoons (2 ounces) Creamy goat cheese 
2 tablespoons Canola oil 
1/4 teaspoon Kosher salt plus more if needed
1/2 cup Walnuts toasted, coarsely chopped
4 teaspoons Parlsey chopped

1)  Rinse frisee, then pat dry.  Remove and discard the base to separate the leaves.
      Halve the pear lengthwise through the stem end.  Core each half and slice thinly
      lengthwise.  Place slices in a medium bowl and toss with 1 tablespoon lime juice.

2)   In a large bowl, use a fork (not a whisk) to mix together goat cheese, remaining
      1 tablespoon lime juice, canola oil, and salt.  (The dressing will be quite thick.)
      Toss frisee in bowl with dressing, coating the leaves lightly.  Taste and season
      with more salt as needed.

3)   Divide frisee among 4 salad plates.  Garnish each serving with pear slices and
      walnuts, then sprinkle with parsley.  Serve immediately.

NOTE:  Frisee (free-ZAY) is a member of the chicory family.  Its slim, lacy
             leaves range from pale yellow to green and have a slightly bitter
             taste.  FRisee is available in the produce section of most super-
             markets.  Heads range in size from 4 ounces to larger.

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 4 Servings

Calories: 160
Calories from Fat: 146 (91%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 7.4g
Cholesterol 0mg		0 %
Sodium 76.7mg		3 %
Potassium 95.3mg		3 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 1g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 160

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