Here is a lighter side-salad or even a starter, using dried cranberries macerated in a tangy white wine vinaigrette and sweet juicy pear in contrast to the slightly bitter frisée, crunchy-chewy pancetta, and creamy-salty Gorgonzola. All 5 taste senses engaged along with a visually appealing easy to make fun salad. I hope you enjoy it.

Frisée and Pear Salad
Serves 4

Ingredients:

1 head of frisée (aka chicory or curly endive)
2 Bosc or Asian Pears peeled and diced to ½ inch
¼ cup diced pancetta or slab bacon (sub toasted walnuts for vegetarian version)
1/3 cup dried cranberries coarsely chopped
2 tablespoons crumbled Gorgonzola
Micro-greens (optional)
White Wine Vinaigrette (See Note)
Ground black pepper

Preparation:

Macerate the craisins in the vinaigrette an hour before using
Brown the pancetta
Tear the frisée into a bowl
Remove the craisins from the vinaigrette and sprinkle over the frisée
Lightly dress the frisée with the vinaigrette
Place a mound of the dressed frisée-craisins mixture on individual salad plates
Drizzle some of the vinaigrette over the diced pear to coat and sprinkle over the greens
Garnish with the browned pancetta, gorgonzola, and micro-greens.
Serve immediately with freshly ground black pepper and vinaigrette on the side.

*Note: for the Vinaigrette:
Mix ¼ cup white wine vinegar with
¼ teaspoon each of salt and pepper (or to taste).
Add a ½ teaspoon of Dijon mustard
Whisk in ½ cup of good olive oil until emulsified

https://www.thespruceeats.com/what-is-frisee-995686

https://www.recipetips.com/glossary-term/t--33223/curly-endive.asp

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