Fall Frisée Salad with Apple Cider Vinaigrette
Frisée is a wonderful light, crunchy, bitter green that is complimented here 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 heavier meals, serve as an app, or to make for personal lunches!
- 3 cups frisée, packed
- 1/2 apple, thinly sliced
- 1/4 cup pomegranate seeds
- 1/3 lb bacon, cut into 1 1/2" slices
- 1/8 cup crumbled feta
Apple Cider Vinaigrette:
- 2 Tbsp Apple Cider Vinegar
- 6 Tbsp your favorite Stonehouse classic EVOO
- 1 tsp Dijon mustard (I prefer whole grain)
- 1 Tbsp maple syrup
- 1 Tbsp shallots, 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 extras 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 tendrils. Drizzle with desired amount of dressing. You'll have extra vinaigrette leftover for another salad, grain bowl, or dressing roasted veggies.
- 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
Recipe and photo adapted from Sacha Hirschfeld @spicygelato (IG)