Frisée and Radicchio Salad with Candied Walnuts and Oranges
A salad featuring frisée, radicchio, bright winter citrus, sweet, anise-like tarragon, outstandingly complex and creamy Roquefort AND crunchy candied walnuts.
Course
Salad
Category
American
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings4
AutorElle
Ingredients
For the candied walnuts:
2tablespoonsbutter
1cupwalnuts,left whole or chopped coarsely (100 g)
1/2teaspoonnatural cane sugar
For the salad:
1/2head frisée(enough so that when the leaves are separated, washed, and torn into bite-sized pieces, about 4 handfuls)
1small head radicchio,chopped
2navel oranges(blood oranges or Cara Cara pink navels are also a nice alternative), segmented
1/2cupRoquefort cheese,crumbled (about 50 g)
2tablespoonschopped fresh tarragon leaves
freshly ground pepper,to taste
For the vinaigrette:
2tablespoonswhite-wine vinegar
1tablespoonred-wine vinegar
2tablespoonswalnut oil
1/2teaspoonDijon mustard
1small shallot,minced
sea salt and freshly ground black pepper,to taste
Method
In a small skillet, melt the butter over medium heat and add walnuts and sugar. Cook, stirring, until golden, about 2 minutes, and transfer to a plate to cool.
Whisk together the vinegars, walnut oil and Dijon mustard until emulsified. Add the shallot, season with salt and pepper; stir to combine.
In a large serving bowl combine the frisée, radicchio, orange segments, tarragon, and walnut. Toss gently with the vinaigrette, season with pepper, and garnish with crumbled cheese. Serve and enjoy!