Frisée and Pear Salad with Poppy Seed Dressing
8 cups (2 L) Frisée salad greens
1 ripe Bartlett or Anjou pear*
1/4 cup (60 mL) walnut halves, toasted
2 Tbsp (30 mL) dried cranberries
3 Tbsp (45 mL) extra-virgin olive oil
2 Tbsp (30 mL) seasoned rice vinegar
1 Tbsp (15 mL) orange juice
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) poppy seeds
2 oz (60 mL) crumbled goat cheese (about 2 Tbsp/30 mL)
Wash salad greens and shake off excess water. Gently spin dry in salad spinner. Spread out on large shallow serving platter.
Core pear and cut into thin slices.* Scatter over greens along with toasted walnut halves and dried cranberries.
Combine remaining ingredients except for goat cheese in small bowl and whisk to blend. Drizzle over salad and gently toss together until lightly coated. Scatter crumbled goat cheese over top and serve.
*If not serving immediately, add pear just before serving. Alternatively, you can dip slices in fresh lemon juice to keep them from turning brown, but this will make the salad a little more tart.
Serves 6 to 8.
Based on 8 servings, each serving contains: 130 calories; 3 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 51 mg sodium
source: "Pear-Fection", alive #336, October 2010
Frisée and Pear Salad with Poppy Seed Dressing
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
