Makes
4 to 6 servings
Pears
2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby arugula
Dish D’Lish Cranberry Vinaigrette (recipe follows)
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped
To roast the pears, preheat an oven to 500°F. Cut the pears into
eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk
the remaining ingredients in a large bowl, then gently toss the pears in
the mixture. Spread the pears on a rimmed baking sheet lightly sprayed
with vegetable-oil cooking spray and roast for 7 to 10 minutes, or until
lightly caramelized.
You can make the pears up to 1 day in advance. If you do, cool them
thoroughly before refrigerating, then bring to room temperature about 1
hour before serving.
To finish the salad, cut the root end and about 1 inch of the top off
the frisée. Rinse the frisée thoroughly, separate the head into leaves,
and spin dry. Cut the stem ends off the endive, halve the heads
lengthwise, then cut lengthwise into thin strips.
Toss the frisée and endive in a large, deep bowl with the remaining
greens and about 1/2 cup of the vinaigrette.
Divide the greens among large dinner plates. Top each salad with
pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass
additional dressing.
Dish D’Lish Cranberry Vinaigrette
Makes 1 1/2 cups
2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine the cranberries, sugar, and vinegar in a small non-reactive
saucepan and cook over medium heat until the cranberries pop, about 4 to
5 minutes. Remove from the heat and let cool.
Purée the mixture in a blender, then blend in the mustard and orange
juice. With the machine running, gradually drizzle in the oil. The
dressing should become smooth and emulsified. Blend in the salt and
pepper. Refrigerate until needed.
Chef’s Note: If you are having a big dinner party during the
holidays, the entire recipe can easily be doubled. And, if you are tight
on time, you can substitute sliced fresh pears or apples for the roasted
pears.
