Frisee Salad with Cherries, Blue cheese & Walnuts
Chef: Patrick Mulvaney
Serves: 4 people
1 1/2 Cups pitted cherries
4 oz Shaft Blue Cheese
8 strips of bacon
1 Cup toasted walnut halves
2 heads of frisee, cleaned
2 ounces champagne vinegar
1 Tbsp of Dijon mustard
1 small shallot, minced fine
1 clove garlic, mashed
3 sprigs thyme, picked
Salt & Pepper to taste
3 ounces walnut oil
3 ounces light olive oil
INSTRUCTIONS FOR DRESSING:
Whisk together first 4 ingredients until blended.
Continue whisking while drizzling in your oils, you can use all olive oil if you wish.
Check salt & pepper and adjust seasoning.
You can make this a day ahead and just shake up before mixing salad.
Toss cherries in enough dressing to coat and let sit for a few minutes up to an hour.
Place frisee in bowl with walnuts, bacon and cheese, add cherries and enough dressing to lightly coat.
Check for salt and pepper.
Plate artfully on four plates, cherry, bacon and cheese on top.
Strew walnut halves liberally and serve.