1 large head or 2 small heads frisée, leaves torn into smaller pieces
2 Belgian endives, sliced
3 radishes, thinly sliced
1 apple, thinly sliced
1/2 fennel bulb, thinly sliced
Handful pomegranate seeds, for garnish
Handful hazelnuts, toasted, for garnish
2 tsp. minced shallot
2 tsp. Dijon mustard
1/3 cup champagne vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
Add frisée, endive, radishes, apple and fennel to large bowl.
To make the dressing: Add shallot, Dijon mustard and vinegar to small bowl, whisk to combine. Whisk in olive oil and season with salt and pepper. Taste and adjust as needed.
Right before serving, toss salad with dressing. Garnish with pomegranate seeds and hazelnuts.
Originally published on In The Kitchen with Stefano Faita.
Servings: 8 to 10 servings
approx. Per Serving