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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.”
1Cook 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.
2Place 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.