Frisee Salad with Winter Spiced Poached Pears

A festive winter salad that is worthy of the Holidays.

For the Poached Pears:
2 firm pears, peeled, halved and cored (I recommend Bosc)
3 cardamom pods, lightly crushed
1/4 cup maple syrup (Grade B if you can find it)
1 tablespoon brandy
1/2 fresh vanilla bean, split and seeds scraped

For the Salad:
3 tablespoons champagne or white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon reserved poaching liquid
1/8 tsp. salt
1/8 tsp. pepper
2 small heads frisee
1 cup walnuts, toasted
1 cup blue cheese, crumbled

Special Equipment:
SousVide Supreme
SousVide Vacuum Sealer and cooking pouches

View the full recipe at Floating Kitchen →