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.

Nora Singley
Source: EatingWell Magazine, November/December 2017


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

121 calories; protein 1.3g 3% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 2.3g 9% DV; sugars 6.9g; fat 9g 14% DV; saturated fat 1.3g 6% DV; cholesterolmg; vitamin a iu 1676.5IU 34% DV; vitamin c 10.8mg 18% DV; folate 107.1mcg 27% DV; calcium 43mg 4% DV; iron 0.9mg 5% DV; magnesium 14.5mg 5% DV; potassium 287.6mg 8% DV; sodium 157mg 6% DV; added sugar 6g.