Frisee Salad with Roasted Garlic Dressing
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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