Serves 4

Ingredients


  • ¼ cup plus 2 Tbsp. jellied cranberry sauce
  • ¼ cup plus 2 Tbsp. dry red wine
  • 3 Tbsp. red wine vinegar
  • ¼ cup vegetable oil
  • ½ tsp. each salt and pepper
  • 6 ounces (6 cups) frisée, torn
  • 2 heads Belgian endive, cut into 2" pieces
  • 1 Kirby cucumber, cut into ¼"-thick rounds
  • ¼ cup chopped chives
  • ¾ cup pecans, roasted and chopped
  • ¾ cup blue cheese
  • 2 Bartlett pears, sliced

    Directions


    Total time: 25 minutes

    In a bowl, microwave jellied cranberry sauce until melted, 1 minute. Whisk in dry red wine, red wine vinegar, vegetable oil and salt and pepper. Set aside. In a large bowl, toss frisée, endive, cucumber, chives, pecans and blue cheese. Dress and divide among 4 plates. Add pears and serve.
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