Frisee Salad with Strawberry Vinaigrette Recipe

Frisee Salad with Strawberry Vinaigrette Recipe

  • 3 tablespoons red wine vinegar or sherry vinegar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons strawberry sauce
  • 1 teaspoon pure maple syrup
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 cup blanched slivered almonds
  • 4 cups frisee, torn
  • 1 fennel bulb, shaved or thinly sliced
  • 1 cup torn fennel fronds
  • 1 cup mint leaves
  • 1 cup frozen peas, thawed
  • 3 ounces Parmesan cheese, shaved into thin sheets with a vegetable peeler
  1. In a small bowl, whisk together the vinegar, mustard, strawberry sauce, maple syrup, water and the olive oil. Season to taste with salt and pepper. The vinaigrette can be made up to 2 days in advance and kept, covered, in the refrigerator.
  2. Place the almonds in a large nonstick skillet and toast over low heat, stirring occasionally, until golden, about 5 minutes.
  3. Place the frisee, fennel, mint, peas and toasted almonds in a large bowl. Drizzle in the vinaigrette and toss the salad. Mound the salad onto small plates and top with the cheese.
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