Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette

• 1 cup port
• 3 tablespoons red wine vinegar
• 1 shallot, finely minced
• Salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 8 cups loosely packed young frisee (curly endive), torn into bite-size pieces
• 1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried
• 1 crisp red pear, halved, cored, and very thinly sliced crosswise
• 2 -ounce chunk blue cheese, frozen
• 1 cup candied walnuts, or other candied nuts

1. Simmer the Port in a small saucepan until reduced to 2 tablespoons.
2. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste.
3. Gradually whisk in the olive oil.
4. In a large bowl, toss the frisee, radicchio, and pear.
5. Divide the salad among 4 plates.
6. Drizzle with the dressing; you probably won't use it all.
7. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads.
8. Scatter the walnuts on top and serve immediately.

port, red wine vinegar, shallot, salt, extravirgin olive oil, radicchio, red pear, blue cheese, candied walnuts

Taken from www.foodnetwork.com/recipes/michael-chiarello/frisee-salad-with-pears-blue-cheese-and-port-vinaigrette-recipe.html (may not work)