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

Nora Singley
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Ingredients

Ingredient Checklist

Directions

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.

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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

121 calories; 9 g total fat; 1.3 g saturated fat; 157 mg sodium. 288 mg potassium; 10 g carbohydrates; 2.3 g fiber; 7 g sugar; 1.3 g protein; 1677 IU vitamin a iu; 11 mg vitamin c; 107 mcg folate; 43 mg calcium; 1 mg iron; 15 mg magnesium; 6 g added sugar;