Made with fresh produce, this salad created by Kathy Casey offers crisp tastes of the Pacific Northwest. From Kathy Casey’s Northwest Table © 2006 Kathy Casey. For best results, make the cranberry vinaigrette first.
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Ingredients:
2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby arugula
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped
Preheat oven to 500 degrees Fahrenheit. Cut the pears into 1-inch pieces. Whisk together olive oil, balsamic vinegar, and salt in a large bowl, then mix in pears. Spread the pears on a lightly greased baking sheet and roast for seven to ten minutes, or until lightly caramelized.
Cut the root end and top off the frisée. Rinse thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips. Toss the frisée and endive in a large, deep bowl with the remaining greens.
Mix 1/2 cup Dish D’Lish Cranberry Vinaigrette in with the greens (recipe below). Divide among large dinner plates. Top each with pears, cheese, cranberries, and hazelnuts. Pass additional dressing.
Servings: Serves four to six.
Dish D’Lish Cranberry Vinaigrette
2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine cranberries, sugar, and vinegar in a small saucepan and cook over medium heat until the cranberries pop, four to five minutes. Remove from the heat and let cool. Purée the mixture in a blender, adding in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper.
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