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1
Dressing:
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2
Simmer the port in a small saucepan until reduced to 2 tablespoons.
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3
Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste.
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4
Gradually whisk in the olive oil.
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5
Salad:
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6
In a large bowl, toss the frisee or mesclun, radicchio, and pear.
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7
Divide the salad among 4 plates.
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8
Drizzle with the dressing; you probably won't use it all.
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9
With a vegetable peeler, shave the cheese over top.
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10
Scatter the walnuts on top and serve immediately.
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11
Michael's Notes: Supermarket pears are usually rock hard because they have just come out of cold storage.
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12
Buy your pear a couple of days before you plan to use it, and leave it at room temperature to soften a little.
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13
It's easier to slice if it's still fairly firm.
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14
Peanut or canola oil
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15
Water
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16
4 cups walnut halves
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17
1 cup confectioners' sugar, sifted
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18
1/2 teaspoon cayenne pepper
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19
1/2 teaspoon ground cinnamon
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20
Pinch salt
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21
1/4 teaspoon freshly ground black pepper
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22
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
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23
Bring a large pot of water to a boil.
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24
Add walnuts and blanch for 30 seconds.
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25
Drain and transfer nuts to a medium bowl.
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26
While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts.
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27
Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
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28
Stir the nuts again before frying.
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29
Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
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30
(Otherwise, the oil could foam over and burn you.)
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31
Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook.
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32
Scatter on an unlined baking sheet to cool slightly.
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33
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
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34
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
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35
Toss well to distribute the spices and then taste a nut.
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36
Add more spice mix, to taste, and toss well after each addition.
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37
When cool, pack in an airtight jar.
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38
They will keep at room temperature for at least 2 weeks.
