Pear and Apple Salad with Roque Fort Cheese Endive and Mustard Sherry Vinaigrette
- 1/4 c. sherry vinegar
- 2 T. whole-grain mustard
- 2/3 c. extra-virgin olive oil
- salt and pepper to taste
- 2 each, apples and pears, peeled, cored and thinly sliced
- 2 heads baby frisée, cleaned and green part removed (use only the yellow)
- 8 Belgian endives, julienned
- 4 T. minced shallots
- 2 T. minced chives
- candied walnuts (recipe below)
- 1 lb. roquefort cheese, crumbled
Make the vinaigrette by whisking together the vinegar and mustard. Slowly whisk in the olive oil until emulsified, then season with salt and pepper. Set aside.
Toss the pear and apple slices with some of the vinaigrette and divide among 8 plates. Toss the frisée, Belgian endive, shallots, chives, half the walnuts and half the roquefort with more of the vinaigrette and place on top of the pear and apple slices. Garnish with the remaining roquefort and walnuts.
Candied Walnuts: toast 1 lb. walnuts in a 400°F. oven for 15 minutes. While nuts are toasting, mix 1 c. molasses in a bowl with 1/2 T. each cayenne and paprika, 2 T. salt and 1 t. pepper. Spray 2 large sheet pans with nonstick spray. Remove the walnuts when they are finished and add them to the molasses mixture. Spread the walnuts on the 2 pans and bake at 200°F. for 25 minutes, stirring every 5 minutes. When golden, remove the nuts from the oven and spread them on another sheet pan that has been sprayed with nonstick spray. Move the nuts around until they are cool so they don’t stick together.