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.
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.
Place frisée (and/or escarole, endive, chicory), radicchio and parsley in a large bowl. Drizzle with the dressing and toss to combine.
To make ahead: Refrigerate vinaigrette (Step 1) for up to 1 day; bring to room temperature before tossing with the greens.
121 calories;9 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 1 g protein; 107 mcg folate; 0 mg cholesterol; 7 g sugars; 6 g added sugars; 1,677 IU vitamin A; 11 mg vitamin C; 43 mg calcium; 1 mg iron; 157 mg sodium; 288 mg potassium
Vitamin A (34% daily value), Folate (27% dv)