Food52 Fall Giveaway

To celebrate changing leaves and harvest dinners at home, we teamed up with our friends at Food52 for a fall giveaway, with a chance to win over $1,000 in autumn tableware. That's right, everything you see on the tabletop above.

Excited? So were we. So excited, that we put our heads together to come up with the perfect fall menu, complete with Amanda and Merrill's ideal autumn feast and our own chef Joe Wolfson's frisee salad to start things off.

For your chance to win our fall tabletop, ENTER HERE. Once your hat is in the ring, come back for a look at Joe's recipe for a tasty fall salad below the jump.

Frisee Salad with Candied Walnuts, Lardons, Asian Pears, and Sherry Vinaigrette

Serves 8-12

Candied Walnuts

1 cup walnuts
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch salt

Sauté all ingredients over medium-low heat until the sugar melts and then caramelizes, making sure to stir the walnuts as you go to keep from burning. Set aside.

Sherry Vinaigrette

1/2 cup slab bacon cut in to lardons
1/4 cup sherry vinaigrette
1 tbsp honey
1/2 tsp chopped thyme
1 tbsp whole grain mustard
Juice of 1 lemon
1/4 cup olive oil
Salt and pepper to taste

Render the bacon until crispy, remove bacon from fat and reserve for later. To make the vinaigrette, add vinegar, honey, thyme, mustard, and lemon juice to a mixing bowl. Whisk together, slowly adding the bacon fat and olive oil until well incorporated. Season with salt and pepper to taste.

The Salad

10 large heads Frisee lettuce with very little greens
3 Asian pears
Candied walnuts
Lardons
Sherry vinaigrette

Remove all bitter green parts from the frisee. Julienne the pears and toss them with lettuce, bacon, and enough of the dressing to coat. Garnish with the candied walnuts and serve.