Roquefort Salad
Crisp frisee greens and sweet sliced pears tossed in a Dijon vinaigrette, topped with rich Roquefort cheese and toasted walnuts.
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Ingredients
- 4 oz Roquefort cheese, crumbled
- 1/2 cup walnut halves, chopped
- 2 Bosc pears, thinly sliced
- 6 cups frisee greens, torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper, ground
Instructions
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1
Toast 1/2 cup chopped walnut halves in a dry skillet over medium heat for 3 minutes until fragrant, then set aside to cool.
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2
Whisk 3 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp fine sea salt, and 1/4 tsp ground black pepper in a large bowl until emulsified.
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3
Add 6 cups torn frisee greens and 2 thinly sliced Bosc pears to the bowl and toss gently to coat with dressing.
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4
Divide salad onto plates and sprinkle with 4 oz crumbled Roquefort cheese and toasted 1/2 cup chopped walnut halves.
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