Frisee and Radicchio Salad with Cider Vinaigrette and Aged Goat Cheese
The beauty of this salad lies in its contrasts. Crunchy radicchio and tender frisee are both bitter. The cider vinaigrette is sweet and salty and complements the greens very well. Finally, the aged goat cheese gives a creamy balance to the tart greens and dressing.
For the vinaigrette:
1/2 gallon filtered apple cider or juice
3 T apple cider vinegar
1 small shallot, minced
1/2 clove garlic, minced
1 T dijon mustard
3/4 c. canola oil
pinch crushed red pepper
salt and pepper
Boil the cider until it has almost all evaporated, until there is about 1/2 cup syrup. This will take about 1 hour. In a blender or food processor, add 1/4 cup of the syrup, vinegar, shallot, garlic, mustard, and crushed red pepper. Blend in oil in a thin stream until incorporated. Season to taste with salt and pepper.
2 small heads radicchio, about 1 pound, sliced thin
1/2 lb. frisee, rinsed
1 small package candied walnuts (or 1 c. roasted walnuts)
1 apple, sliced
1 pear, sliced
1/4 lb. aged goat cheese
Combine the radicchio, frisee, walnuts, apple, and pear in a large bowl. Sprinkle with kosher salt. Add enough vinaigrette to lightly coat. Toss together, season with pepper, and shave the goat cheese over the top.
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