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Frisée Salad with Pears and Manchego

Frisée Salad with Pears and Manchego

Real Simple DECEMBER 2008

  • Yield: Makes 8 servings

Ingredients

  • 2 heads frisée, torn (about 8 cups)
  • 2 red Bartlett pears, thinly sliced
  • 1/4 cup pomegranate seeds
  • 4 ounces manchego or pecorino, shaved
  • 2 tablespoons sherry or red wine vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt and pepper
  • 1/3 cup extra-virgin olive oil

Preparation

In a large bowl, combine the frisée, pears, pomegranate seeds, and cheese.

In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.

Make-Ahead Tip: Clean and dry the frisée and refrigerate in a resealable container or bag for up to 2 days. Make the vinaigrette in a jar and refrigerate up to 2 days. Shave the manchego and refrigerate in a resealable container or bag for up to 1 day. Shake the vinaigrette well before adding to the salad.

Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 55%
  • Protein: 7g
  • Carbohydrate: 19g
  • Sugars: 10g
  • Fiber: 8g
  • Fat: 13g
  • Saturated fat: 4g
  • Sodium: 412mg
  • Cholesterol: 10mg
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Frisée Salad with Pears and Manchego Recipe

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