Salad With Blue Cheese, Pears & Spice-Candied Walnuts

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 tsp. kosher salt; more to taste

1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)

1/4 tsp. ground star anise or-anise seed

1 tsp. ground cinnamon

1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)

3-1/2 oz. (1 cup) walnut halves

2 ripe Bartlett or Anjou pears

1/4 lb. Gorgonzola or Roquefort, sliced

1 medium shallot, minced

2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)

Freshly ground black pepper to taste

1/3 cup granulated sugar

1/4 cup extra-virgin olive oil

1/2 tsp. ground coriander

2 Tbs. sherry vinegar

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