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