1 cup port
3 tablespoons red wine vinegar
1 shallot, finely minced
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won’t use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the walnuts on top and serve immediately.
Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette February 8, 2008