This tangy dressing is wonderful for all different types of green salads. It is especially tasty with the different flavors included in this salad with frisée. Because of its naturally somewhat bolder flavor, frisée needs a tangier dressing – like this French Dressing -- when it comes to putting together a salad.
No special culinary equipment is needed to prepare this salad.
For the French Dressing:
2 cloves of Garlic, minced
1 small Shallot, minced to create about 1 ½ tablespoons
¼ cup of Sherry Vinegar
¼ cup of Apple Cider Vinegar
1 tablespoon of Ketchup
3 tablespoons of Honey
1 tablespoon of Country-style Dijon Mustard
1 teaspoon of Worcestershire Sauce
1 teaspoon of Paprika
1 teaspoon of Salt
Freshly ground black pepper, to taste
½ cup of Safflower Oil
For the Frisée Salad:
1 head of Baby Frisée, torn into pieces
¼ cup of Red Onion, finely chopped
½ of a ripe Avocado, sliced
¼ cup of Kalamata Olives
½ cup of English Cucumber, sliced and quartered
8 Cherry Tomatoes, cut in quarters
¼ pound of Pancetta, in ¼-inch chunks
1 tablespoon of Goat Cheese, optional
To Prepare the French Dressing:
Put all ingredients except the oil in a blender and pulse. Once the ingredients are mixed, slowly drizzle the oil in while blending and emulsify. Then pour the dressing into a jar or salad dressing container and store in the refrigerator until ready to use.
To Prepare the Frisée Salad:
In a sauté pan, cook the pancetta until it is crisp, and then set it aside until it is cooled. Except for the avocado and goat cheese, toss the remaining salad ingredients in a salad bowl. Add the avocado on top, around edge of the bowl (as shown in the photo). Then, place the goat cheese and the pancetta in the center of the salad on top. Serve with the French Dressing.