Warm salad with grilled fruits, roasted endive, crushed nut

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
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

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