1 cup coarsely chopped pecans
1 pound Cashel Blue cheese, crumbled
2 small apples, such as Bramley, Ida Red, Granny Smith, or Pink Lady, peeled, cored, and coarsely chopped
1/2 cup sugar
1/2 cup honey
1/2 cup freshly squeezed lemon juice
6 ounces (about 8 cups) frisée
2 tablespoons finely minced shallot
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
Toast the pecans: Preheat the oven to 300°F. Line a 9-inch loaf pan with plastic wrap, leaving a generous overlap. Spread the pecans on a pie pan and lightly toast them in the oven for 10 minutes, then
allow them to cool.
Make the terrine: Combine the cheese and pecans in a large bowl and pack the mixture firmly into the loaf pan. Fold the overlapping plastic wrap over to cover completely and refrigerate overnight or for up to 3 days.
Make the jam: Combine the apples, sugar, honey, and lemon juice in a saucepan and cook over medium-high heat until the apples are syrupy, about 5 minutes. Lower the heat to medium and continue cooking for another 10 minutes, stirring often, until the apples are completely soft and caramelized. Remove from the heat and mash the apples into jam with the back of a fork. Let cool.
Present the dish: Unmold the terrine and cut it into 12 half-inch slices. Gently separate the frisée leaves and put them in a small bowl. Add the shallot, olive oil, and salt and toss to mix. For each serving, center a slice of terrine on a dinner plate and place a small mound of salad and a dollop of apple jam next to it.