Frisee & Endive Recipe
apple butter, pickled cauliflower, candied pecans, cranberry, mustard vinaigrette
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Ingredients
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Salad Base
Toppings
Mustard Vinaigrette
Method
Preparation
- 1
Prepare the Salad Base
Rinse and dry the frisée and endive. Tear the frisée into bite-sized pieces and slice the endive thinly.
- 2
Make the Vinaigrette
In a small bowl, whisk together the Dijon mustard, olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the frisée, endive, pickled cauliflower, dried cranberries, and candied pecans. Drizzle with the mustard vinaigrette and toss gently to combine.
- 4
Serve
Plate the salad and top with a dollop of apple butter. Enjoy!