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:

1. Macerate the craisins in the vinaigrette an hour before using

2. Brown the pancetta

3. Tear the frisée into a bowl

4. Remove the craisins from the vinaigrette and sprinkle over the frisée

5. Lightly dress the frisée with the vinaigrette

6. Place a mound of the dressed frisée-craisins mixture on individual salad plates

7. Drizzle some of the vinaigrette over the diced pear to coat and sprinkle over the greens

8. Garnish with the browned pancetta, gorgonzola, and micro-greens.

9. 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