Frisée and Bleu d’Auvergne Salad

Source: 12 Months of Monastery Salads
Date tried: January 15, 2018
Yield: 6 servings
Time needed: about 15 minutes

Necessity is the mother of invention, they say. I knew it was unlikely that I would find frisée in the store. Another former staple of the produce department (along. with curly endive) that now seems confined to home gardens. So I used the leafiest green leaf lettuce I could find.

But I needed to do a better check of my own supplies as well. I was surprised to discover at the last minute that I was out of both blue cheese and pecans, so these were replaced by havarti and walnuts. Nevertheless, it was a good salad and I look forward one day to the original recipe.

Frisée and Bleu d’Auvergne Salad

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