Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Nectarines |
| 4 \N | Pears |
| 4 \N | Plums |
| 8 \N | Belgian endive heads |
| 4 \N | Frisee heads |
| 4 \N | Radicchio heads |
| 6 ounces | Walnuts |
| 6 ounces | Hazelnuts |
| \N \N | Butter |
| 12 ounces | Maytag bleu cheese |
| \N \N | Salt-- to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | === VINAIGRETTE === |
| 3 ounces | Sherry vinaigrette |
| 3 ounces | Olive oil |
| 6 ounces | Walnut oil |
| 3 \N | Shallots - (to 4); minced |
| \N \N | Salt-- to taste |
| \N \N | Freshly-ground black pepper; to taste |
In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting). Cut endive and frisee in half. Cut radicchio in quarters. Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin. In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut-side down (you do want to color the endive).
Vinaigrette: Prepare vinaigrette by blending all ingredients. Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese. This recipe yields 8 servings.
Source: "CHEF DU JOUR - (Show # DJ-9385) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.