Pirat & Frisée Endive Salad with Beets, Fennel, and Caramelized Leeks

Pirat & Frisée Endive Salad with Beets, Fennel, and Caramelized Leeks.

2 Tb. butter

1 leek, sliced thinly

1 garlic clove

½ tsp salt

1 Tb coarse-grain mustard

1 Tb red-wine vinegar

1 tsp black pepper

¼ c extra-virgin olive oil

¼ c orange juice (preferably fresh-squeezed)

1 head pirat lettuce, chopped

1 head frisée lettuce, torn into bite-size pieces

2 beets, roasted with peels removed, sliced thinly

1 fennel bulb, sliced ¼ in. or save fennel sprigs

1/3 c walnuts, toasted chopped

¼ c gorgonzola (optional)

Melt butter in a small pan, and drop flame to lowest setting. Add leeks and cook, stirring occasionally for 20 min. Let cool.

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.

Whisk together garlic paste, mustard, vinegar, pepper, and orange juice, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss greens with vinaigrette, and top with beets, fennel, caramelized leeks, walnuts, and gorgonzola if desired