Cherry Frisée Salad

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Cherry Frisée Salad

Author Laura McIntosh

Ingredients

Salad

• 1.5 cups pitted cherries
• 4 oz Shaft Blue Cheese
• 8 strips of bacon
• 1 cup toasted walnut halves
• 2 heads of frisée, cleaned

Vinaigrette

• 2 ounces champagne vinegar
• 1 tablespoon Dijon mustard
• 1 small shallot, minced finely
• 1 clove garlic, mashed
• 3 sprigs thyme, picked
• Salt and Pepper to taste
• 3 ounces walnut oil
• 3 ounces light olive oil

Instructions

Salad

1. Toss the pitted cherries in enough vinaigrette to coat them, and let them sit for a few minutes to an hour to marinate.
2. In a bowl, combine the cleaned frisée leaves, toasted walnut halves, and blue cheese. Add the marinated cherries and a sufficient amount of vinaigrette to lightly coat the salad ingredients.
3. Check the seasoning and adjust with more salt and pepper if necessary.
4. Divide the salad mixture evenly onto four plates, arranging the cherries, bacon, and cheese on top for an attractive presentation.
5. Scatter the walnut halves generously over the plated salads.
6. Serve the Cherry Frisée Salad immediately and enjoy!

Vinaigrette

1. In a bowl, whisk together the champagne vinegar, Dijon mustard, minced shallot, mashed garlic, and picked thyme leaves until well blended.
2. While continuing to whisk, slowly drizzle in the walnut oil and light olive oil to emulsify the dressing.
3. Season the vinaigrette with salt and pepper to taste. Adjust the seasoning as needed. This dressing can be prepared in advance and shaken well before using.

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