Frisée Salad with Shiraz Poached Pears Roquefort and Hazelnuts
Details
- Servings: 6
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- french
Ingredients
- 3 Concorde or Bosc pears
- 3 c. Shiraz
- ¾ c. sugar
- 1½ navel oranges
- 1 stick cinnamon
- 1 bay leaf
- ¾ tsp. vanilla extract
- ¾ tsp. fennel seeds
- 1½ oz. whole hazelnuts
- 4½ tbsp. balsamic vinegar
- 6 tbsp. extra-virgin olive oil
- salt
- freshly ground pepper
- 2 head frisée
- 3 oz. Roquefort
Instructions
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