Ingredients
3cupswater
¼cupsugar
2tbspkosher salt
1tspfennel seeds
1lemon
3large asian pears
¼cupcreme fraiche,or sour cream
¼cuplemon juice,fresh
1medium shallot
½tsplemon zest,finely grated
½cupextra virgin olive oil
salt and cayenne pepper
4small frisee lettuce heads,(2 lbs)
4watercress,(2 lbs)
1red onion
1½cupsblue cheese,(6 oz), crumbled
Preparation
In a medium bowl, combine the water, sugar, kosher salt and fennel seeds; stir to dissolve the sugar and salt.
Squeeze the lemon halves over the water and drop them in the bowl. Add the Asian pears and stir to separate the slices.
Cover the pears with a plate to keep them submerged and refrigerate overnight or for up to 2 days.
In a very large bowl, whisk the crème fraîche with the lemon juice, shallot and lemon zest. Gradually whisk in the olive oil and season with salt and cayenne.
Drain the pears in a colander. Add the pears, frisée, watercress and red onion to the dressing, season with salt and cayenne and toss.
Sprinkle the blue cheese over the salad and serve. Enjoy!
