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Frisée Salad with Blue Cheese, Dried Cherries & Walnut Vinaigrette

Scott Phillips

Servings: six.


  • 1/3 cup dried tart cherries
  • 2 Tbs. minced shallot (about 1 medium shallot)
  • 2 Tbs. sherry vinegar
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 6 Tbs. walnut oil
  • 2 Tbs. extra-virgin olive oil
  • 1 large head frisée (about 8 oz.), torn into bite-size pieces, washed and spun dry
  • 4 oz. good-quality blue cheese, crumbled (about 1 cup)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 210
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 15
      Sodium (mg): 380
      Carbohydrates (g): 8
      Fiber (g): 1
      Protein (g): 5


  • In a small bowl, soak the dried cherries in 1/2 cup hot water until plumped, 5 to 10 minutes.
  • Meanwhile, in another small bowl, combine the shallot, vinegar, and mustard. Season with salt and pepper, and whisk to combine. Drizzle in the walnut oil, whisking as you go, followed by the olive oil. Drag a piece of frisée through the vinaigrette and taste for seasoning.
  • Drain the cherries. Put the frisée in a large bowl. Pour on about two-thirds of the vinaigrette and toss to coat. Add more vinaigrette if needed to evenly but lightly coat the leaves (you may not need all of it). Arrange the frisée on six salad plates. Top each with some of the blue cheese and dried cherries, and serve.


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