Frisee with Red Beets Recipe
Ingredients
| 1 cooked medium red beet (about 10 ounces), peeled, trimmed, and cut in julienne strips | ||
| Cider vinegar | 1 Tablespoon | |
| 1 tablespoon minced mint | ||
| Shallots | 2 Teaspoon, minced | |
| Sugar | 2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| 1 or 2 heads baby frisee greens, rinsed and torn into large pieces | ||
| 1/4 cup crumbled blue cheese, or more to taste | ||
| SHERRY VINAIGRETTE | ||
| 2 tablespoons pure olive oil | ||
| Extra virgin olive oil | 1 Tablespoon | |
| Sherry vinegar | 1 Tablespoon | |
| Shallots | 1 Teaspoon, minced | |
| 1 teaspoon Dijon-style mustard | ||
| 1 teaspoon minced thyme | ||
| Salt | To Taste | |
Directions
COMBINE THE BEETS, vinegar, mint, shallots, and sugar with a pinch each of salt and pepper in a bowl and toss to mix well.
Set aside for 1 hour, or cover and refrigerate for up to 1 day.
FOR THE VINAIGRETTE, combine the oils, vinegar, shallots, mustard, and thyme in a small bowl and whisk to mix.
Season to taste with salt and pepper.
COMBINE THE FRISEE and beets in a large bowl.
Pour the vinaigrette over the salad and toss to mix well.
Arrange on individual plates, sprinkle the blue cheese over the salad, and serve.
Set aside for 1 hour, or cover and refrigerate for up to 1 day.
FOR THE VINAIGRETTE, combine the oils, vinegar, shallots, mustard, and thyme in a small bowl and whisk to mix.
Season to taste with salt and pepper.
COMBINE THE FRISEE and beets in a large bowl.
Pour the vinaigrette over the salad and toss to mix well.
Arrange on individual plates, sprinkle the blue cheese over the salad, and serve.
Chef
