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Frisee combined with spiced walnuts and pears poached in port make this a terrific light dish for late summer or fall.
Ingredients
1 tsp (4g) black pepper
1 tsp (4g) cayenne pepper
1 tsp (6g) salt
1/2 cup (120mL) maple syrup
1 cup (120g) walnuts, halved
2 pears, peeled, cored and cut in quarters
3 whole cloves
3 whole peppercorns
2 Tbsp (20g) brown sugar
2 cups (480mL) ruby port
8 cups (455g) frisée
3 Tbsp (45mL) red wine vinegar
3 Tbsp (45mL) extra-virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
2 green onions, sliced thin
Directions
In a medium-size saucepan, combine the peppers and salt with the maple syrup. Over medium heat, simmer for 5 minutes. Add and thoroughly coat the nuts. Transfer the nuts to a wire rack, allowing them to dry individually and drain slightly.
In another medium-size saucepan, put the pears, cloves, peppercorns, brown sugar and port. Over medium heat, poach the pears until tender, but not mushy. Remove the pears and set aside at room temperature.
Wash and dry frisée. Make dressing with remaining five ingredients. Toss salad. Arrange walnuts and pears on the greens.
