Author Notes
For a harvest dinner, Chef Joe Wolfson of our Terrain Garden Cafe in Westport, CT, likes to start the meal with fresh greens and a little zest. —Terrain
Continue After Advertisement
Ingredients
- Candied Walnuts
-
1 cup
Walnuts
-
1/2 cup
Sugar
-
1/2 teaspoon
Ground cinnamon
-
1/4 teaspoon
Ground nutmeg
-
pinch
Salt
- Sherry Vinaigrette & Salad
-
1/2 cup
Slab bacon cut in to lardons
-
1/4 cup
Sherry vinaigrette
-
1 tablespoon
Honey
-
1/2 teaspoon
Chopped thyme
-
1 tablespoon
Whole grain mustard
-
Juice of 1 lemon
-
1/4 cup
olive oil
-
to taste
Salt and pepper
-
10
Large heads Frisee lettuce with very little greens
-
3
Asian pears
-
Candied walnuts
-
Lardons
Directions
- Candied Walnuts
-
Sauté all ingredients over medium-low heat until the sugar melts and then caramelizes, making sure to stir the walnuts as you go to keep from burning. Set aside.
- Sherry Vinaigrette & Salad
-
For the vinaigrette: Render the bacon until crispy, remove bacon from fat and reserve for later. To make the vinaigrette, add vinegar, honey, thyme, mustard, and lemon juice to a mixing bowl. Whisk together, slowly adding the bacon fat and olive oil until well incorporated. Season with salt and pepper to taste.
-
For the salad: Remove all bitter green parts from the Frisee. Julienne the pears and toss them with lettuce, bacon, and enough of the dressing to coat. Garnish with the candied walnuts and serve.
See what other Food52ers are saying.