Frisee salad with roasted garlic dressing

  • For the roasted garlic vinaigrette
  • 8 cloves garlic, roasted and peeled
  • 3 tbsp red wine vinegar
  • 1 tbps Dijon mustard
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • Salt and freshly ground black pepper
  • 125ml olive oil
  • For the frisee salad
  • 230g frisee, washed, dried and torn into bite-sized pieces
  • 60ml roasted garlic vinaigrette
  • Salt and freshly ground black pepper
  • 3 plum tomatoes, quartered
  • Parmigiano Reggiano, thinly shaved
  • 1/2 red onion, thinly sliced
  • Chopped coriander
For the vinaigrette:

1) Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.

For the salad:

2) Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.

3) Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped coriander.

Drizzle with the remaining vinaigrette and serve.

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