Frisée Endive Salad with Salad Turnips, Cranberries and Pecans

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.

 

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