SOMA Living January 2023

RECIPE OF THE MONTH

INSTRUCTIONS

PEAR FRISÉE SALAD WITH CANDIED WALNUTS AND GOAT CHEESE Prep time: 15 mins • Cook time: 45 mins Servings: 6 This January delight is a gorgeous, sturdy pear frisée salad that works both for an elegant first course or a light dinner. I’m a huge fan of frisée, especially in the winter months. I love its slightly bitter bite when paired with a tangy vinaigrette and creamy cheese. I’ve topped it with cardamom-spiced, candied walnuts for the crunch and let me tell you…make extra because they’re equally great for snacking!

Frisée Salad • Toss the pears in the dressing and let sit for at least 10 mins and up to 40. Place the frisée in a large bowl, add the pears, and enough dressing to coat. Toss gently. • Sprinkle with crumbled goat cheese and the candied walnuts. Candied Walnuts • Preheat your oven to 250 degrees and line a baking sheet with parchment paper. • Whip the egg white and water with a whisk until frothy. Whisk in the sugar, cardamom, and salt. • Add the walnuts and toss well to coat. • Spread the walnuts in an even layer on the lined baking sheet, separating slightly. Bake for 45 minutes. • Remove the pan from the oven and let the nuts cool for a minute or two on the sheet. Then break apart the nuts and allow them to cool completely before

serving or store them in an airtight container. Sherry Vinaigrette • Whisk together the vinegar, dijon, sugar, salt, and pepper in a small bowl. • Whisk in the oil in a steady stream until emulsified. Recipe Notes • Can’t find frisée? Try watercress, arugula, or your favorite mixed greens. • The candied walnuts and dressing will keep for several days in an airtight containers • A mini prep is a great way to blend dressings so they stay emulsified.

INGREDIENTS

Frisée Salad 8 oz frisée, trimmed and torn into bite-size pieces 2 pears, peeled, cored, halved, and very thinly

1/2 cup sugar 1/2 tsp ground cardamom 1 tsp kosher salt

Sherry Vinaigrette 2 Tbsp sherry vinegar 1 Tbsp dijon mustard 1 1/2 tsp sugar 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/3 cup extra virgin olive oil

sliced (I like Anjou) 4 oz goat cheese, crumbled Candied Walnuts (recipe follows)

Candied Walnuts 8 oz walnut halves

1 egg white 2 tsp water

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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JANUARY 2023 | SOMA LIVING 11

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