Frisée salad with Roquefort and walnuts

Name: Frisée salad with Roquefort and walnuts
Prep time: 15 min
Total time: 15 min
Ingredients: Minced chives for garnish; 4 ounces Roquefort or other ripe, soft blue cheese; 4 ounces Roquefort or other ripe, soft blue cheese; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 heads frisée or other lettuce, or a mixture (about 8 ounces total); 2 heads frisée or other lettuce, or a mixture (about 8 ounces total); 2 tablespoons minced shallots; ¼ cup sherry vinegar; 2 tablespoons hazelnut or walnut oil; 2 tablespoons hazelnut or walnut oil; 2 tablespoons grapeseed or canola oil; 2 tablespoons grapeseed or canola oil; 20 walnut halves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The walnuts and Roquefort make this substantial enough to serve as a light lunch dish or a serious first course.

Ingredients

20 walnut halves
2 heads frisée or other lettuce, or a mixture (about 8 ounces

Starter
Lunch
Vegetarian
Gluten-free

Method

Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 3 minutes. Set aside.
Trim, wash, and dry the lettuce. Whisk together the shallots, vinegar, oils, and salt and pepper to taste. (The dressing can be prepared in advance and allowed to sit, covered and refrigerated, overnight. Whisk again before ser