Apple, Hazelnut, Frisée Salad with Goat Cheese and Maple Balsamic Vinaigrette
When I want a salad in the deep chill of winter, I cannot turn to a tomato in good conscience. At this time of year, tomatoes in the market are not ripe and do not ripen at room temperature. Then I turn to a variety of fruits to accompany lettuce greens. A nice crisp, flavorful apple makes for a lively salad offset by the slightly bitter and lacy frisée lettuce. Add a crunchy hazelnuts and creamy goat cheese to round out the salad. The sweet dressing brings this lovely salad altogether.
2 side servings
INGREDIENTS:
Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon maple syrup
½ teaspoon Dijon mustard
Salad
1 small head of frisée lettuce
1 pink lady apple or honey crisp apple, cored, diced
2 tablespoons roasted hazelnuts, coarsely chopped
1 tablespoons goat cheese crumbled
DIRECTIONS:
Vinaigrette
Whip the oil, vinegar, maple syrup, and Dijon mustard until smooth. Taste, Think, Transform with sea salt and/or black pepper.
Salad
Toss the lettuce with the vinaigrette. Place on salad plates. Top with apples, hazelnuts, and cheese. Serve cold.