Crumbled Blue Cheese Dressing
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fine-diced red onion
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon chopped garlic
Pinch kosher salt
Pinch dried green peppercorns, crushed
2 tablespoons chopped parsley
1/2 cup crumbled blue cheese
Salad with Shrimp
6 Belgian endive, cleaned and cored, but leave intact
9 cups coarse-chopped frisee lettuce
6 ripe Bartlett pears, peeled, cored and each cut into 8 slices
6 ounces (1 1/2 cups) blue cheese, cut into 1/2-inch squares
1 1/2 cups toasted walnuts
24 medium to large (26 to 30 count) cooked and peeled shrimp
To toast walnuts: Preheat oven to 350 degrees F. Spread nuts in a pie pan. Bake 10 to 12 minutes, or until fragrant and just beginning to take on color.
To make dressing: In a nonreactive mixing bowl, whisk together all ingredients except blue cheese. Stir in blue cheese. Refrigerate at least 2 hours and stir well before using.
To make salad: Cut endive diagonally into slices about 3/4-inch thick. In a mixing bowl, place endive, frisee, pear slices and dressing. Toss gently but thoroughly. Arrange salad on 6 plates and garnish with blue cheese squares, walnuts and shrimp.
Makes 6 servings.
Per serving: 698 calories, 64 percent calories from fat, 48 grams protein, 19 grams carbohydrates, 9 grams total fiber, 50 grams total fat, 11 grams saturated fat, 306 milligrams cholesterol, 931 milligrams sodium