Pears are so in season now… juicy and ripe and they combine perfectly with cheese, but especially with Roquefort…the strong smelly kind. The saltiness of the cheese and smooth sweetness of the pear send a riot of flavors throughout my mouth and then when you add the crunchiness of the pistachios and the bitterness of the frisee and chicory lettuces combined with a marvelous sherry vinaigrette…it’s all heavenly.  And so so easy. Serve this winter salad as a first course. Your guests will love it.

FRISEE, ROQUEFORT AND PEAR SALAD WITH PISTACHIOS
(Serves 4-6)

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ cup cold-pressed extra-virgin olive oil

6 ounces frisee

6 ounces red-leaf lettuce

6 ounces chicory

Freshly-ground black pepper

½ cup (about 4 ½ ounces) shelled pistachios, toasted and roughly chopped

¼ pound Roquefort cheese, preferably imported, crumbled

1 large ripe but firm pear, such as Bartlett, cored, peeled and cut into ½-inch chunks

In a small bowl, whisk together the vinegar, mustard and salt. Gradually whisk in the oil; the dressing will thicken.

In a large bowl, toss together the frisee, red-leaf lettuce, chicory and the dressing. Season generously with pepper.

Divide the salad among serving plates. Scatter the nuts, cheese, and pear chunks over the salads and serve immediately.