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.