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.

 

Cabbage and Fennel Salad with Cranberries and Pecans

Cabbage and Fennel Salad with Cranberries and Pecans

By Mara, elementalcustard.com

¼ - ½ head of cabbage

1 bulb fennel

1 sweet apple (like fuji)

¾ c dried cranberries

½ c roasted pecans, chopped

½ c chopped parsley

1 Tb Dijon mustard

1 Tb olive oil

1 Tb lemon juice

1 Tb honey

To prepare cabbage, lay on its side and slice through the stem to cut the cabbage in half. Remove the coarse stem by cutting around it. Place the cabbage, cut side down and slice into thin slices. Place in a large bowl.

To prepare the fennel, slice off the upper shoots, leaving the bulb only. Cut in half through the stem and remove the stem similarly to the cabbage. Place the fennel bulb cut side down and slice into very thin strips (or use a mandolin). Place in the bowl with the cabbage.

Core the apple and julienne into thin slices and add to the bowl. Add the parsley, cranberries and pecan pieces.

Mix up the dressing and add to the salad. Toss to combine.