Potato & Rutabaga Gratin with Blue Cheese

While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga— especially a waxed one—is with a sharp paring knife. Use a very sharp knife or a mandoline to slice the rutabaga and potatoes.

• 3 cups heavy cream
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 2 hearty sprigs fresh thyme
• Pinch freshly grated nutmeg
• 3 Tbs. melted unsalted butter; more butter for the foil
• 1 medium rutabaga (about 1-1/2 lb.), peeled, quartered, and very thinly sliced
• 2 to 3 russet potatoes (about 1-1/2 lb.), peeled and very thinly sliced
• Salt and freshly ground black pepper
• 4 oz. blue cheese, such as Maytag, Roquefort, or Bleu d’Auvergne, crumbled
• 3 Tbs. fresh breadcrumbs, toasted (see How to make fresh breadcrumbs for instructions)

Tip:

For the neatest servings, let the gratin sit for at least 10 min. before slicing.

Heat the oven to 375°F. Rinse a small saucepan in cold water (this will make the pan easier to clean later), add-the cream, garlic, bay leaf, thyme, and nutmeg. Bring to just below a simmer over medium heat, remove from the heat, cover, and set aside to infuse for about 30 min.

Brush a large gratin dish or 3-qt. flameproof casserole dish with a little of the melted butter. Arrange half of the rutabaga slices in the bottom of the dish, followed by half of the potato slices. Season with salt and pepper. Dot the surface with the blue cheese. Continue with another layer of rutabaga slices and a final layer of potatoes. Season the top with salt and pepper. Strain the seasoned cream over the top. In a small bowl, combine the breadcrumbs with the remaining melted butter and sprinkle over the top. Butter the dull side of a large sheet of foil and cover the gratin. Bake for 40 min., remove the foil, and continue to bake until the top is browned, the sides are bubbly, and the potatoes are tender when pierced, another 30 to 40 min. Let sit for 10 min. before serving.

Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

• 2 Tbs. unsalted butter
• 1 tsp. coarsely chopped fresh thyme
• 2 cups fresh corn kernels (from 3 to 4 medium ears)
• 1 cup sliced scallions (white and green parts)
• Kosher salt
• 1 cup couscous
• Pinch of cayenne
• 2 Tbs. crumbled blue cheese
• Freshly ground black pepper

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.

Luxurious Four-Cheese Macaroni & Cheese

Adding the cheese in two stages helps to create the best consistency.

• 3 cups whole milk
• 4 Tbs. unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 bay leaf
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1/4 tsp. Tabasco sauce; more to taste
• 5 oz. Gruyère, coarsely grated (about 1-3/4 cups lightly packed)
• 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
• 1 lb. dried penne rigate pasta
• 1 Tbs. finely grated lemon zest
• 11 oz. Monterey Jack, cut into 1/2-inch dice (2 cups)
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme leaves
• 2-1/2 oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
• 3/4 cup fresh breadcrumbs

Heat the oven to 350°F. Put a large pot of well-salted water on to boil.

Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 tsp. salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyère and blue cheese.

To make a traditional white sauce to bind macaroni and cheese, whisk hot milk into a cooked paste of butter and flour.

Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta  while it’s still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 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 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.

Roquefort Butter

This flavored butter is terrific on grilled rib-eye as well as other steaks.

• 1/2 lb. (1 cup) unsalted butter, at room temperature
• 2 shallots, thinly sliced (about 2/3 cup)
• 1 clove garlic, minced
• 1/4 lb. Roquefort cheese, crumbled
• 1 tsp. fresh thyme leaves
• 1 Tbs. good-quality red-wine vinegar
• Kosher salt and freshly ground black pepper

Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 minutes. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary.

This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months.

Frisée Salad with Blue Cheese, Dried Cherries & Walnut Vinaigrette

• 1/3 cup dried tart cherries
• 2 Tbs. minced shallot (about 1 medium shallot)
• 2 Tbs. sherry vinegar
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 6 Tbs. walnut oil
• 2 Tbs. extra-virgin olive oil
• 1 large head frisée (about 8 oz.), torn into bite-size pieces, washed and spun dry
• 4 oz. good-quality blue cheese, crumbled (about 1 cup)

In a small bowl, soak the dried cherries in 1/2 cup hot water until plumped, 5 to 10 minutes.

Meanwhile, in another small bowl, combine the shallot, vinegar, and mustard. Season with salt and pepper, and whisk to combine. Drizzle in the walnut oil, whisking as you go, followed by the olive oil. Drag a piece of frisée through the vinaigrette and taste for seasoning.

Drain the cherries. Put the frisée in a large bowl. Pour on about two-thirds of the vinaigrette and toss to coat. Add more vinaigrette if needed to evenly but lightly coat the leaves (you may not need all of it). Arrange the frisée on six salad plates. Top each with some of the blue cheese and dried cherries, and serve.

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• Kosher salt
• 12- to 14-oz. strip steak or rib eye (1 inch thick)
• Freshly ground black pepper
• 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
• 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
• 2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Grilled Asparagus & Onions with Balsamic Vinegar & Blue Cheese

This warm salad with its rich ingredients is just the thing for a cool early- or late-summer get-together. The tanginess of the balsamic adds some bounce to the blue cheese and complements the sweetness of the grilled vegetables and figs.

• 2-1/2 lb. asparagus (about 2 large bunches), trimmed
• 8 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 large sweet onion (such as Vidalia), cut into 1/2-inch disks and threaded onto metal skewers
• 2 Tbs. balsamic vinegar
• 2 tsp. chopped fresh thyme
• 3 oz. good-quality blue cheese, crumbled (3/4 cup)
• 1/3 cup thinly sliced dried Black Mission figs (preferably small ones)
• 1/4 cup pine nuts, toasted

Heat a gas grill to medium or prepare a medium charcoal fire.

Put the asparagus on a rimmed baking sheet, drizzle with 2 Tbs. of the oil, and season with 1/2 tsp. of the salt and a few generous grinds of black pepper. Turn to coat. Grill the asparagus (covered on a gas grill) until they have nice grill marks, about 4 minutes. Turn and continue cooking until tender and browned, about 4 more minutes; transfer to a large platter. Reduce the heat on the gas grill to medium low or let the charcoal burn down a bit.

On a rimmed baking sheet, coat the onions with 2 Tbs. of the oil, the remaining 1/2 tsp. salt, and several grinds of pepper. Grill, covered, until tender and browned, 8 to 10 minutes per side. Return the onions to the baking sheet.

In a small bowl, whisk together the remaining 1/4 cup olive oil, the vinegar, and thyme. Toss the asparagus with about half the vinaigrette and then arrange neatly on the platter. Scatter the onions over the asparagus and drizzle with the remaining vinaigrette. Sprinkle with the blue cheese, figs, and pine nuts, and serve; this can sit for up to 1 hour at room temperature.

Potato & Rutabaga Gratin with Blue Cheese

While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga— especially a waxed one—is with a sharp paring knife. Use a very sharp knife or a mandoline to slice the rutabaga and potatoes.

• 3 cups heavy cream
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 2 hearty sprigs fresh thyme
• Pinch freshly grated nutmeg
• 3 Tbs. melted unsalted butter; more butter for the foil
• 1 medium rutabaga (about 1-1/2 lb.), peeled, quartered, and very thinly sliced
• 2 to 3 russet potatoes (about 1-1/2 lb.), peeled and very thinly sliced
• Salt and freshly ground black pepper
• 4 oz. blue cheese, such as Maytag, Roquefort, or Bleu d’Auvergne, crumbled
• 3 Tbs. fresh breadcrumbs, toasted (see How to make fresh breadcrumbs for instructions)

Tip:

For the neatest servings, let the gratin sit for at least 10 min. before slicing.

Heat the oven to 375°F. Rinse a small saucepan in cold water (this will make the pan easier to clean later), add-the cream, garlic, bay leaf, thyme, and nutmeg. Bring to just below a simmer over medium heat, remove from the heat, cover, and set aside to infuse for about 30 min.

Brush a large gratin dish or 3-qt. flameproof casserole dish with a little of the melted butter. Arrange half of the rutabaga slices in the bottom of the dish, followed by half of the potato slices. Season with salt and pepper. Dot the surface with the blue cheese. Continue with another layer of rutabaga slices and a final layer of potatoes. Season the top with salt and pepper. Strain the seasoned cream over the top. In a small bowl, combine the breadcrumbs with the remaining melted butter and sprinkle over the top. Butter the dull side of a large sheet of foil and cover the gratin. Bake for 40 min., remove the foil, and continue to bake until the top is browned, the sides are bubbly, and the potatoes are tender when pierced, another 30 to 40 min. Let sit for 10 min. before serving.

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• Kosher salt
• 12- to 14-oz. strip steak or rib eye (1 inch thick)
• Freshly ground black pepper
• 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
• 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
• 2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Stuffed Blue Cheese Burgers

The humble cheeseburger becomes an elegant entrée in this inspired interpretation. A good way to tell if these burgers are cooked to your liking—without cutting into them to peek—is to watch how the meat cooks on the sides. When the raw pink color first disappears you know they’re still rare in the middle; a couple of minutes after that they should reach medium rare.

• 1-1/2 lb. ground 80% to 85% lean beef, preferably chuck
• 2 tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 4 oz. crumbled creamy blue cheese, such as Point Reyes Farmstead Original Blue
• Red Wine Pan Sauce 

Gently break the meat into large pieces in a large bowl. Add the Worcestershire sauce, 1 tsp. salt, and 1/2 tsp. pepper and gently mix with your hands; avoid overworking.

Wet your hands and shape the meat into 8 equal 1/2-inch-thick patties. Make a slight indentation in the center of 4 of the patties to hold the cheese. Divide the blue cheese into 4 equal portions, shape into disks, and set a disk in each of the 4 indentations. Top the cheese with the remaining patties and gently but firmly seal the edges to completely encase the cheese. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium). Don't press on the burgers while they're cooking—you want to keep the juices and cheese inside the burger, not on your grill.

Serve with the Red Wine Pan Sauce.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 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 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts and serve.

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• Kosher salt
• 12- to 14-oz. strip steak or rib eye (1 inch thick)
• Freshly ground black pepper
• 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
• 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
• 2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Asian Pear & Cabrales Salad with Fig & Port Dressing

Instead of ending a meal with a plate of fruit and cheese, serve this elegant winter salad made with crunchy, juicy Asian pears and Cabrales, a sheep-and-cow's milk blue cheese from Spain. The long burgundy-streaked spears of radicchio di Treviso are very similar to red Belgian endive, which makes a good substitute.

• 3 dried figs, preferably Black Mission
• 1/2 cup ruby port
• Kosher salt
• Freshly ground black pepper
• 6 Tbs. grapeseed oil, or another neutral salad oil
• 2 Tbs. cider vinegar
• 2 Tbs. finely chopped shallots
• 2 heads Belgian endive
• 1 head radicchio di Treviso, common red radicchio, or red Belgian endive
• 1 large Asian pear or barely ripe Bosc or Anjou pear
• Juice of 1/2 lemon
• 1/2 lb. Cabrales, cut into 6 slices

Trim the stems from the figs and discard. Cut each fig into 6 to 8 pieces. In a small saucepan, heat the port until hot to the touch, remove from the heat, and add the figs. Let the figs soak in the port until softened, about 2 hours. Put the figs and port in a food processor or blender and purée until smooth. Strain the mixture through a sieve, pushing on the solids with a spatula; discard the solids. Stir enough water (about 1/4 to 1/3 cup) into the purée to thin it to a dressing consistency. Season to taste with salt and pepper; set aside.

Whisk together the oil, vinegar, and shallots. Season to taste with salt and pepper; set aside.

Cut the endive and radicchio into 1-inch wide strips, discarding the hard cores. (It isn’t usually necessary to wash these salad greens.)

Remove the core from the pear, cut into thin wedges, and toss with lemon juice. Toss the endive, radicchio, and pears with the cider vinaigrette. Divide among six salad plates. Drizzle the fig and port dressing over the salads. Top each salad with a slice of Cabrales and serve immediately.

Asian Pear & Cabrales Salad with Fig & Port Dressing

Instead of ending a meal with a plate of fruit and cheese, serve this elegant winter salad made with crunchy, juicy Asian pears and Cabrales, a sheep-and-cow's milk blue cheese from Spain. The long burgundy-streaked spears of radicchio di Treviso are very similar to red Belgian endive, which makes a good substitute.

• 3 dried figs, preferably Black Mission
• 1/2 cup ruby port
• Kosher salt
• Freshly ground black pepper
• 6 Tbs. grapeseed oil, or another neutral salad oil
• 2 Tbs. cider vinegar
• 2 Tbs. finely chopped shallots
• 2 heads Belgian endive
• 1 head radicchio di Treviso, common red radicchio, or red Belgian endive
• 1 large Asian pear or barely ripe Bosc or Anjou pear
• Juice of 1/2 lemon
• 1/2 lb. Cabrales, cut into 6 slices

Trim the stems from the figs and discard. Cut each fig into 6 to 8 pieces. In a small saucepan, heat the port until hot to the touch, remove from the heat, and add the figs. Let the figs soak in the port until softened, about 2 hours. Put the figs and port in a food processor or blender and purée until smooth. Strain the mixture through a sieve, pushing on the solids with a spatula; discard the solids. Stir enough water (about 1/4 to 1/3 cup) into the purée to thin it to a dressing consistency. Season to taste with salt and pepper; set aside.

Whisk together the oil, vinegar, and shallots. Season to taste with salt and pepper; set aside.

Cut the endive and radicchio into 1-inch wide strips, discarding the hard cores. (It isn’t usually necessary to wash these salad greens.)

Remove the core from the pear, cut into thin wedges, and toss with lemon juice. Toss the endive, radicchio, and pears with the cider vinaigrette. Divide among six salad plates. Drizzle the fig and port dressing over the salads. Top each salad with a slice of Cabrales and serve immediately.

Grilled Asparagus & Onions with Balsamic Vinegar & Blue Cheese

This warm salad with its rich ingredients is just the thing for a cool early- or late-summer get-together. The tanginess of the balsamic adds some bounce to the blue cheese and complements the sweetness of the grilled vegetables and figs.

• 2-1/2 lb. asparagus (about 2 large bunches), trimmed
• 8 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 large sweet onion (such as Vidalia), cut into 1/2-inch disks and threaded onto metal skewers
• 2 Tbs. balsamic vinegar
• 2 tsp. chopped fresh thyme
• 3 oz. good-quality blue cheese, crumbled (3/4 cup)
• 1/3 cup thinly sliced dried Black Mission figs (preferably small ones)
• 1/4 cup pine nuts, toasted

Heat a gas grill to medium or prepare a medium charcoal fire.

Put the asparagus on a rimmed baking sheet, drizzle with 2 Tbs. of the oil, and season with 1/2 tsp. of the salt and a few generous grinds of black pepper. Turn to coat. Grill the asparagus (covered on a gas grill) until they have nice grill marks, about 4 minutes. Turn and continue cooking until tender and browned, about 4 more minutes; transfer to a large platter. Reduce the heat on the gas grill to medium low or let the charcoal burn down a bit.

On a rimmed baking sheet, coat the onions with 2 Tbs. of the oil, the remaining 1/2 tsp. salt, and several grinds of pepper. Grill, covered, until tender and browned, 8 to 10 minutes per side. Return the onions to the baking sheet.

In a small bowl, whisk together the remaining 1/4 cup olive oil, the vinegar, and thyme. Toss the asparagus with about half the vinaigrette and then arrange neatly on the platter. Scatter the onions over the asparagus and drizzle with the remaining vinaigrette. Sprinkle with the blue cheese, figs, and pine nuts, and serve; this can sit for up to 1 hour at room temperature.

Endive, Apple & Walnut Salad with Roquefort

Wait to cut the endive until just before serving—like an apple, it browns quickly once cut.

• 1-1/2 Tbs. sherry vinegar
• Scant 1/2 tsp. kosher salt
• 1/4 cup walnut oil
• 1 small handful watercress (1-1/2 oz.) or flat-leaf parsley leaves
• 1 medium eating apple, such as Braeburn, Red Delicious, or Fuji
• 4 heads Belgian endive, wiped, brown leaves removed
• 3 oz. (3/4 cup) walnuts, lightly toasted and crumbled
• 1/4 lb. Roquefort cheese
• Freshly ground black pepper

In a small bowl, combine the vinegar and salt; slowly whisk in the walnut oil. Put the watercress in a salad bowl. Quarter and core the apple, slice it 1/8 inch thick, and then cut the slices crosswise. Add the apple to the salad bowl. Slice the endive heads on a sharp diagonal into 1/4-inch-wide strips, turning the heads as you slice and whittling down to the core. Add the endive to the salad, along with the walnuts. Toss the salad with the vinaigrette and arrange on plates. Crumble the Roquefort onto each serving, finish with a few grinds of black pepper, and serve.

Slicing the head on a sharp diagonal, turning as you go, gives you interesting endive shapes to toss into a salad. Stop cutting when you get to the tiniest center leaves and the core.