Photo credit: Angie Norwood Browne

Kathy Casey is a celebrity chef and pioneer in the bar-chef movement. She played a pivotal role in bringing Northwest cuisine and women chefs to national prominence and, as one of the first female executive chefs in the United States, she was named one of Food & Wine’s “hot new American chefs.”

This savvy spotter of what's hot on the culinary and cocktail scene is a frequent TV and radio guest and speaker on trends. She has been featured in numerous national publications, includingUSA Today, People Magazine, Cheers, Food Arts, theSan Francisco Chronicle and theNew York Times. She has appeared on such shows as Good Morning America, TV Food Network's Unwrapped and the Travel Channel's Cooking Across America as well as numerous PBS cooking shows.

An accomplished writer, Kathy has authored nine cookbooks, including her newest, Sips & Apps, and the James Beard Award-nominatedKathy Casey’s Northwest Table.  She also owns Kathy Casey Food Studios and Liquid Kitchen, a food and beverage consulting firm, and Dish D’Lish cafes and its branded specialty food line. Learn more at www.kathycasey.com.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco, Copyright © 2006 by Kathy Casey.

Pears
2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt

1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby Arugula
Dish D’Lish Cranberry Vinaigrette (recipe follows)
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned and coarsely chopped

Dish D’Lish Cranberry Vinaigrette

Makes 1 1/2 cups

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Pears

To roast the pears, preheat an oven to 500°F. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture. Spread the pears on a rimmed baking sheet lightly sprayed with vegetable-oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized.

You can make the pears up to 1 day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about 1 hour before serving.

To finish the salad, cut the root end and about 1 inch of the top off the frisée. Rinse the frisée thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips.

Toss the frisée and endive in a large, deep bowl with the remaining greens and about 1/2 cup of the vinaigrette.

Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass additional dressing.

Vinaigrette

Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.

Purée the mixture in a Vitamix Professional Series, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Dressing will keep for up to 2 weeks refrigerated.

yield: 4-6 servings

Using a Vitamix makes this tangy beautiful colored dressing a breeze!

If you are having a big dinner party during the holidays, the entire recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears or apples for the roasted pears.