2 Ripe, firm Bosco Pears, cored and sliced or cut in wedges
1 tbsp brown sugar
Tarragon Mustard Dressing:
2 Tbsp sherry vinegar or red wine vinegar
1 tsp. Dijon Mustard (15 mL)
1 small clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp Chopped fresh Tarragon
1/4 tsp. or dried
1/2 cup olive oil
Frisee Salad:
3 cups frisee
2 Belgian Endives, broken in pieces
1/2 cup crumbled blue cheese
24 caramelized or toasted walnuts
This salad makes a perfect appetizer or light main course. The roasted pears and caramelized walnuts can be prepared ahead or, for a less time-consuming version, use raw pears and toasted walnuts.
Frisbee is a type of endive with pale yellow and green leaves.
Arrange pears on a parchment-lined baking sheet. Sprinkle with brown sugar. Roast in a preheated 425°F oven for 20 to 30 minutes or until nicely browned.
Meanwhile, for dressing, in a small bowl, whisk together vinegar, mustard, garlic, salt, pepper, and tarragon. Whisk in oil. Taste and adjust seasonings if necessary.
Place frisbee and endives in a bowl. Arrange pears and crumbled cheese on top.
Just before serving, toss salad with dressing and sprinkle with walnuts.
Caramelized Walnuts
In a small saucepan, stir together 1 cup granulated sugar and 3 Tbsp water. Place on medium-high heat and cook, without stirring, until sugar dissolves and turns a golden caramel colour. (Brush sugar down sides of pan with pastry brush dipped in cold water.)
Remove immediately from heat and carefully transfer caramel to a heatproof bowl.
Caramel will be very hot, so be careful. Let cool just until caramel is thick enough to coat walnuts. If necessary, set bowl in a larger bowl of warm water to keep caramel liquid.
Using a fork, skewer or large tweezers, dip each walnut in caramel and place on buttered waxed paper to set.