Mixed Chicories with Burnt Honey Vinaigrette
The bold, peppery bitter greens in this easy salad recipe offset the sweet honey vinaigrette. It makes a great starter or side dish--or top it with chicken and roasted potatoes and you can serve it for dinner. Source: EatingWell Magazine, November/December 2017
Ingredients
Directions
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Cook honey in a medium skillet over medium-high heat, swirling the pan and scraping down the sides, until it is dark amber in color and smells deeply caramelized, about 2 minutes. Remove from heat and immediately add vinegar, whisking to combine. Whisk in shallot, mustard, salt and pepper. Slowly whisk in oil until well combined.
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Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.
Tips
To make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.
Nutrition Facts
1/2 vegetable, 1/2 other carb,1 1/2 fat