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Frisée Salad with Roquefort, Candied Walnuts and Oranges
Elle

Frisée and Radicchio Salad with Candied Walnuts and Oranges

5 from 1 vote
A salad featuring frisée, radicchio, bright winter citrus, sweet, anise-like tarragon, outstandingly complex and creamy Roquefort AND crunchy candied walnuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Cuisine: American

Ingredients
  

For the candied walnuts:
  • 2 tablespoons butter
  • 1 cup walnuts, left whole or chopped coarsely (100 g)
  • 1/2 teaspoon natural cane sugar
For the salad:
  • 1/2 head frisée (enough so that when the leaves are separated, washed, and torn into bite-sized pieces, about 4 handfuls)
  • 1 small head radicchio, chopped
  • 2 navel oranges (blood oranges or Cara Cara pink navels are also a nice alternative), segmented
  • 1/2 cup Roquefort cheese, crumbled (about 50 g)
  • 2 tablespoons chopped fresh tarragon leaves
  • freshly ground pepper, to taste
For the vinaigrette:
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons walnut oil
  • 1/2 teaspoon Dijon mustard
  • 1 small shallot, minced
  • sea salt and freshly ground black pepper, to taste

Instructions
 

  1. 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.
  2. Whisk together the vinegars, walnut oil and Dijon mustard until emulsified. Add the shallot, season with salt and pepper; stir to combine.
  3. 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!

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