Salade Frisée
by The Culinary Institute of America

Serves: 8. Preparation time: 30 minutes.

For the Dressing:

¼ C. Apple Cider ¼ C. Cider Vinegar ½ C. Peanut Oil ¼ Granny Smith Apple (Diced) 1 T. Tarragon Leaves (Chopped) ½ t. Salt ½ t. Ground White Pepper

For the Salad:

1½ lbs. Frisée Lettuce (Curly Endive) 2 Granny Smith Apples 1 C. Red Grapes (Halved) 1 C. Toasted Walnuts (Chopped) 1 C. Crumbled Blue Cheese

• For the Dressing, whisk together all the (7) ingredients by hand or with a hand blender.

• For the Salad, clean the Frisée Lettuce, drain and dry it with a paper towel. Chop the Walnuts, then toast them in 1 T. of Peanut Oil on the stove for a few minutes; rain and let cool. Slice the Grapes in half. Slice the 2 whole Apples into ⅛ inch slices. Store them under water (to prevent browning) until ready to add to the Salads. Toss the Salad and Dressing together in a large bowl. Arrange the Lettuce on 8 individual chilled plates, then top each portion with the Walnuts, Grapes, Apple Slices and Crumbled Blue Cheese. Serve immediately.

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"Frisée" - (freez-ay') in French means "curly". This green is in the Chicory family and is also known as Curly Endive. Popular in Europe, it wasn't until the 1990s that Frisée gained popularity in American up-scale restaurants. This lettuce contains several antioxidants including Beta Carotene and Vitamins C and K.