Mixed Chicories with Burnt Honey Vinaigrette

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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.
Nora Singley
total:
15 mins
active:
15 mins
Servings:
8
Mixed Chicories with Burnt Honey Vinaigrette

Ingredients

Directions

  • 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

Serving Size:
1 1/2 cups
Per Serving:
121 calories; protein 1.3g; carbohydrates 10g; dietary fiber 2.3g; sugars 6.9g; fat 9g; saturated fat 1.3g; vitamin a iu 1676.5IU; vitamin c 10.8mg; folate 107.1mcg; calcium 43mg; iron 0.9mg; magnesium 14.5mg; potassium 287.6mg; sodium 157mg; added sugar 6g.
Exchanges:

1/2 vegetable, 1/2 other carb,1 1/2 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/17/2022
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