Gay Cookby Gay CookSalad Frisee 001Serves 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.