Gay Cook’s Frisée Salad with Warm Chèvre

by Gay CookServes 4-6

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

1. Dry in a salad spinner or between towels
2. Tear into bite sized pieces and chill in a towel until serving time
3. In a small bowl whisk together the vinegar, oil and salt
4. Lightly brush a rimmed baking pan with olive oil and arrange the chèvre rounds on it.
5. Brush the cheese with oil and add a few grindings of pepper
6. Broil rounds about 3 inches from the heat until slightly softened – about 2 minutes
7. To serve, toss the frisée with dressing and divide it among 4 or 6 salad plates.
8. Top each serving with warm chèvre slices.
9. 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.