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Frisée Salad With Pears and Manchego

Frisée Salad With Pears and Manchego
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Serves 8| Hands-On Time: | Total Time:



  1. In a large bowl, combine the frisée, pears, pomegranate seeds, and cheese.
  2. In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 211Calories From Fat 55%
  • Fat 13g
  • Sat Fat 4g
  • Cholesterol 10mg
  • Carbohydrate 19g
  • Sodium 412mg
  • Protein 7g
  • Fiber 8g
  • Sugar 10g
What does this mean? See Nutrition 101 .

Quick Tip

Basic Vinaigrette
Make-ahead: You can clean the frisée and refrigerate it in a resealable container or bag. Make the vinaigrette and refrigerate up to 2 days in advance. Shave the manchego and refrigerate up to 1 day in advance. Shake the dressing well before adding to the salad. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.