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Frisée Salad with Shiraz-Poached Pears, Roquefort, and Hazelnuts

Ingredients
Concorde or Bosc pears
Shiraz
3/4 c. sugar
navel oranges
stick cinnamon
bay leaf
3/4 tsp. vanilla extract
3/4 tsp. fennel seeds
1 1/2 oz. whole hazelnuts
4 1/2 tbsp. balsamic vinegar
6 tbsp. extra-virgin olive oil
Freshly ground pepper
head frisée
Roquefort
Directions
  1. Preheat oven to 350 degrees F. Meanwhile, in a medium nonreactive pot over medium-high heat, combine first 8 ingredients (through fennel seeds). Bring liquid to a boil, then reduce to simmer until pears are easily pierced with a paring knife, 25 to 30 minutes. Set aside to cool, about 45 minutes. (At this point, pears can be refrigerated for up to 2 weeks.)
  2. Meanwhile, toast hazelnuts on a baking pan until golden, about 10 minutes, tossing occasionally. Transfer hazelnuts to a clean dish towel and rub skins off. Transfer hazelnuts to a cutting board and roughly chop. Set aside.
  3. To make dressing:Strain 3/4 cup poaching liquid into a small saucepan and cook over medium-high heat until reduced by half, about 10 minutes. Transfer to a medium bowl and stir in vinegar. Whisk in olive oil until combined. Season with salt and pepper.
  4. Divide frisée among salad plates. Drizzle with dressing. Sprinkle with Roquefort and reserved hazelnuts. Top each salad with a reserved pear half, cut side up. Serve with more dressing on the side.





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Date: 19.12.2018, 00:00 / Views: 34371