Tarragon Salad with Blue Cheese and Pears Recipe

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A salad based on one I had at Goldmarie restaurant in Munich. The recipe seems French, however, because of the French lettuce and French cheese. It's a perfect accompaniment to rich mains like steak and lobster.

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Salad, Tarragon with Blue Cheese and Pears Recipe
Course Salad, Side Dish
Cuisine French
Prep Time 15 minutes
Servings
people
Ingredients
Course Salad, Side Dish
Cuisine French
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash and dry the frisee, tarragon and pear.
  2. Gently separate 4 equal portions of frisee from the head and place in 4 individual serving bowls.
  3. Remove 10 to 12 tarragon leaves from stem and arrange on top of each serving of frisee.
  4. Whisk honey, vinegar and oil together for dressing. Drizzle about 2 teaspoons of it over each salad.
  5. Slice the St. Agur into four quarter-inch slices. Place one slice on top of each salad.
  6. Thinly slice the pear and arrange 1/4 of it around each bowl.
  7. Toast the nuts in a dry skillet. Chop and sprinkle about 2 teaspoons of them over each salad.
  8. Top each bowl with a small handful of sprouts. Serve chilled.
Recipe Notes

Substitute any sort of fancy lettuce for the frisee; cut broad leaves into thin slices.

St. Agur is really the best cheese to use for this; however, any buttery, double-cream blue cheese will do nicely as well. Do not use overly tangy, drier blue cheese.

This salad is perfect for a rich protein such as steak or lobster.

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