ENDIVE, WALNUT AND MAYTAG BLUE CHEESE SALAD WITH PORT VINAIGRETTE
(Serves 6)
3 heads endive
1 head frisee, separated from the stem, cleaned and spun dry
1 small head of radicchio, cut into ½ inch bands
6 oz port vinaigrette (see recipe)
1 medium red onion, cut into julienne
½ cup walnuts, roasted and finely chopped
9-12 oz Maytag Blue Cheese OR blue cheese of your choice
3 pears, raw or poached (see recipe)
Arrange 4-5 leaves of endive across the top of each plate. Toss together the frisee, radicchio, onions, walnuts and some of the port vinaigrette. Season with salt and pepper and add more dressing, if necessary. Always be careful not to overdress. Drizzle a bit of dressing on each endive leave and place a fluffy cluster of the salad mix in the center of each plate at the base of the endive leaves. Arrange fanned slices of pear wherever you like and sprinkle salad with crumbled blue cheese to taste.
PORT VINAIGRETTE
(makes about 3 ½ cups)
2 cups port
1 cup red wine vinegar
1 tablespoon dijon mustard
2 shallots, diced
2 cups peanut oil
4 oz walnut oil
Reduce 2 cups port to ¼ cup. Combine reduced port, red wine vinegar, dijon mustard and shallots in a non reactive bowl. It is handy to put a wet towel under the bowl to help jeep I t in place while whisking. Whisk ingredients together and then emulsify with a steady drizzle of peanut oil and then walnut oil. Taste for balance before all of the oil is added. More or less oil may be needed depending on the acidity of the vinegar. Season with salt and pepper. The vinaigrette will last a long time in the refrigerator.
POACHED PEARS
3 firm but ripe pears, peeled, stems left on
2 cup port
1 cups water
½ cup sugar
1 vanilla bean
Combine the port, water, sugar and scraped vanilla bean in a small, non-reactive sauce pan. Place the pears in the liquid which ideally should reach half way up the pears (adjust with more port/water/sugar if necessary). Bring to a boil and then let gently simmer, turning the pears occasionally so that all sides are coated. Cook until the pears are soft, about 45 minutes. Store pears in their poaching liquid. They can be prepared 2-3 days ahead and kept covered in the refrigerator. The poaching liquid can be saved and used again or reduced to make a syrup or sauce for other uses.
