Crisp Fennel-Pear Curly Endive Salad with Lemon-Cognac Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (960 ml) frisée, torn into bite-size pieces
1 small fennel bulb, cored and very thinly shaved (plus 2 tbsp (30 ml) chopped fronds)
1 firm ripe pear (Bosc or Anjou), thinly sliced
1/3 cup (80 ml) walnuts, toasted and roughly chopped
1/4 cup (60 ml) Parmigiano-Reggiano, shaved
2 tbsp (30 ml) fresh chives, finely snipped
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Champagne vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 tsp (5 ml) Cognac
1/4 tsp (1.25 ml) kosher salt, plus more to taste
3 tbsp (45 ml) extra-virgin olive oil
Small pinch freshly ground black pepper (optional)

Show original ingredient measurements

4 cups frisée, torn into bite-size pieces
1 small fennel bulb, cored and very thinly shaved (plus 2 tbsp chopped fronds)
1 firm ripe pear (Bosc or Anjou), thinly sliced
1/3 cup walnuts, toasted and roughly chopped
1/4 cup Parmigiano-Reggiano, shaved
2 tbsp fresh chives, finely snipped
2 tbsp fresh lemon juice
1 tsp Champagne vinegar
1 tsp Dijon mustard
1 tsp honey
1 tsp Cognac
1/4 tsp kosher salt, plus more to taste
3 tbsp extra-virgin olive oil
Small pinch freshly ground black pepper (optional)

Instructions

1. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
2. In a small bowl, whisk together lemon juice, Champagne vinegar, Dijon mustard, honey, Cognac, kosher salt, and a tiny pinch of black pepper (if using). Slowly whisk in olive oil until emulsified.
3. In a large bowl, combine frisée, shaved fennel, pear slices, chives, and chopped fennel fronds.
4. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to lightly coat. Taste and adjust seasoning with a pinch of salt or a few more drops of lemon if needed.
5. Plate the salad and scatter toasted walnuts and Parmesan shavings over the top. Spoon on a little more vinaigrette if desired.
6. Serve immediately.