Frisée Salad with Spiced Walnuts & Pears Poached in Port
Serves 8

Prep Time: 15 minutes
Cooking Time: 10 minutes

1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 cup maple syrup
1 cup walnuts, halved
2 pears, peeled, cored
and cut in quarters
3 whole cloves
3 whole peppercorns
2 tablespoons brown sugar
2 cups ruby port
8 cups frisée
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
2 green onions, sliced thin

1. In a medium-size saucepan, combine the peppers and salt with the maple syrup. Over medium heat, simmer for 5 minutes. Add and thoroughly coat the nuts. Transfer the nuts to a wire rack, allowing them to dry individually and drain slightly.

2. In another medium-size saucepan, put the pears, cloves, peppercorns, brown sugar and port. Over medium heat, poach the pears until tender, but not mushy. Remove the pears and set aside at room temperature.

3. Wash and dry frisée. Make dressing with remaining five ingredients. Toss salad. Arrange walnuts and pears on the greens.