Frisee Salad with Roasted Garlic Dressing

Roasted Garlic Vinaigrette:

  • 8 cloves garlic, roasted and peeled
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil

Frisee Salad:

  • 1/2 pound frisee, washed, dried and torn into bite-sized pieces
  • 1/4 cup Roasted Garlic Vinaigrette
  • Salt and freshly ground black pepper
  • 3 plum tomatoes, quartered
  • Parmigiano-Reggiano, thinly shaved
  • 1/2 red onion, thinly sliced
  • Chopped cilantro

Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. For the salad: Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat. Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.

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