Frisee Salad With Walnuts, Pears And Goat Cheese Dresssing

• 1 large or 2 medium heads frisee, about 9 to 10 ounces total
• 1 ripe, but not mushy pear
• 2 tablespoons freshly squeezed lime juice, divided
• 4 tablespoons (2 ounces) creamy goat cheese
• 2 tablespoons canola oil
• 1/4 teaspoon kosher salt, plus more if needed
• 1/2 cup walnuts, toasted and coarsely chopped
• 4 teaspoons chopped parsley

1. Rinse frisee, then pat dry.
2. Remove and discard the bases to separate the leaves. Halve the pear lengthwise through the stem end. Core each half and slice thinly lengthwise. Place slices in a medium bowl and toss with 1 tablespoon lime juice. Set aside.
3. In a large bowl, use a fork (not a whisk) to mix together goat cheese, remaining tablespoon lime juice, canola oil and salt. (Dressing will be quite thick). Toss frisee in bowl with dressing, coating the leaves lightly. Taste and season with more salt as needed.
4. Divide frisee among 4 salad plates. Garnish each serving with some pear slices and walnuts, then sprinkle with parsley. Serve immediately.

total, pear, freshly squeezed lime juice, goat cheese, canola oil, kosher salt, walnuts, parsley

Taken from www.epicurious.com/recipes/member/views/frisee-salad-with-walnuts-pears-and-goat-cheese-dresssing-50040833 (may not work)