Chicory frisée or curly endive has a little “nip” and, as with most greens, it is best when young and tender. You may use any lettuce you choose instead of fresee. All lettuces go well with chevre
- 1 small bunch frisée (curly endive)
- 1 1/2 tbsp wine vinegar
- 3 tbsp olive oil
- 1.2 tsp salt
- olive oil for brushing
- 5 oz soft chèvre roll, cut into 1/2 inch rounds
- freshly ground black pepper
- 4 tbsp toasted pine nuts*
- Preheat broiler. Wash the frisée especially at the stem end, to remove grist
- Dry in a salad spinner or between towels
- Tear into bite sized pieces and chill in a towel until serving time
- In a small bowl whisk together the vinegar, oil and salt
- Lightly brush a rimmed baking pan with olive oil and arrange the chèvre rounds on it.
- Brush the cheese with oil and add a few grindings of pepper
- Broil rounds about 3 inches from the heat until slightly softened – about 2 minutes
- To serve, toss the frisée with dressing and divide it among 4 or 6 salad plates.
- Top each serving with warm chèvre slices.
- Grind pepper over the cheese and sprinkle with nuts
*To toast pine nuts, heat a small , dry skillet on mediium heat and add the nuts., shaking the pan until they turn Golden, about 2 minutes. Set aside.