Recipe: Autumn Salad
1⁄2 head radicchio
1 head frisee
2 oz of rich and/ or creamy cheese such as blue cheese or brie
1 Warren pear, thinly sliced on mandolin
1⁄4 cup of walnuts, toasted
1⁄2 shallot minced
Pinch of salt
3 tbsp of champagne vinegar
1/3 cup of olive oil
Mince shallots, add a pinch of salt, and cover with champagne vinegar. Let sit for five to ten minutes and then add olive oil.
Add walnuts to a shallow sauté pan with no oil. Cook over medium heat until there is a nutty aroma (about 3 minutes). Add a pinch of salt and turn off heat.
De-seed Pomegranate over a large bowl. Wash greens. Put greens in stainless steel bowl and add a pinch of salt. Thinly slice pears lengthwise on a mandolin. Toss the greens with the salad dressing so the dressing coats all of the leaves.Stack the greens on a plate. Add the cheese, toasted walnuts, the sliced pears, and the pomegranate seeds. Serve.