Frisée is a wonderful light, crunchy, bitter green, complimented by the sweetness of apples, a pop of pomegranate, salty bacon, creamy feta, and a tangy-sweet dressing. A delightful mix of textures and flavors, this is great salad to accompany a protein, serve as an app, or for lunch or a light dinner.

INGREDIENTS

Salad:

• 3 cups frisée, packed
• 1/2 apple, thinly sliced
• 1/4 cup pomegranate seeds
• 1/3 lb bacon, cut into 1 1/2" slices (optional) pecans are a great sub
• 1/8 cup crumbled feta

Apple Cider Vinaigrette:

• 2 Tbsp Apple Cider Vinegar
• 6 Tbsp your favorite Stonehouse classic EVOO
• 1 tsp Dijon mustard (whole grain is our favorite)
• 1 Tbsp maple syrup
• 1 Tbsp shallot, minced
• 1 garlic clove, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Cut bacon into 1 1/2" pieces and cook until crispy. When the bacon reaches your desired crispiness, transfer to a paper towel lined plate to drain.

Mix together all of the ingredients for the vinaigrette: you can whisk together in a bowl, pulse in a blender, or shake together in a mason jar (which is also a great way to store extra in the fridge).

Toss the frisée with about 2 Tbsp of the vinaigrette. Add in the bacon and most of the apples; toss to coat.

Arrange frisée, apple, and bacon mix in a large plate (family-style), or individual plates/bowls. Top with remaining apples, feta, and pomegranate seeds. Drizzle with desired amount of dressing. You'll have extra vinaigrette leftover for another salad, grain bowl, or dressing roasted veggies late in the week.

VARIATIONS

• Sub some or all of the oil for Blood Orange for another layer of fruity flavor
• Sub White Balsamic Vinegar for the Apple Cider Vinegar for a richer, sweeter dressing
• Sub apples for sliced pears or persimmons
• sub bacon with pecans or walnuts

Recipe and photo adapted from Sacha Hirschfeld @spicygelato (IG)