Frisée Salad with Caramelized Endive
I look forward to chicories coming into season every fall. As you browse your local farmers market you'll find an array of varieties varying in texture, color, and bitterness. At the very least your local grocery store will have Belgian Endive and Frisée, and everything else you need for this salad. The natural bitterness of the greens contrasts well with creamy cheeses or anything with a touch of sweetness like candied nuts or caramelizing the endive itself.
all units: U.S. Imperial
- 1 head Friseé lettuce
- 2-3 Belgian endive, sliced in half
- 1 firm Bosc pear
- ¼ c Chevre goat cheese
- 1 tbsp butter
- 2 tsp brown sugar
For the dressing
- ⅓ c good quality extra virgin olive oil
- ¼ c champagne vinegar
- 1 tsp dijon mustard
- ½ lemon zested & juiced
- ½ tsp raw honey
- 1-2 garlic cloves
- Flaky sea salt & fresh cracked pepper
First make the dressing: in a small bowl whisk together the champagne vinegar, lemon juice, dijon mustard and raw honey with a pinch of flaky sea salt. Using a microplane, grate the garlic into the small bowl. Next, slowly add the olive oil while whisking and finish with fresh cracked pepper and lemon zest. This can also be done in a blender.
Prepare the salad: cut the base of the frisee off and toss with vinaigrette. Slice the pears into thin spears, arrange the slices on top of the frisee. Add the goat cheese after tossing the salad with the vinaigrette. Set aside.
Make the endive: heat a cast iron skillet on a medium-high heat and melt the butter. Slice the endives in half and sprinkle the cut side with the brown sugar. Place the endive in the pan, cut side down and caramelize, about 3-5 min in the pan. Finish the salad with the caramelized endive, pinch of flaky sea salt & fresh cracked pepper, and serve immediately.