Frisée Endive Salad with Salad Turnips, Cranberries and Pecans
1 small garlic clove
½ tsp Dijon mustard
2 tsp agave
3 Tb balsamic vinegar
½ tsp black pepper
¼ c extra-virgin olive oil
1 head frisée endive
1-2 salad turnips, diced
1/2 c pecans
½ cup dried cranberries, packed
4 oz feta cheese, crumbled
Toast pecans until fragrant, stirring frequently. Let cool and then chop coarsely.
Cut off the base end of the endive and chop into bite size pieces. Chop salad turnips into thin quarters (quarter moons).
Mince garlic with a large heavy knife, then mash to a paste. Whisk together garlic paste, mustard, vinegar, pepper, and agave, then add oil in a slow stream, whisking until emulsified.
Just before serving, add cranberries, salad turnips, and pecans to the endive. Toss ingredients with vinaigrette, and top with crumbled feta.
Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! Also, the feta cheese can be interchanged with gorgonzola or chevre. And the cranberries can be substituted with dried cherries.