Fresh Fig and Frisée Salad
 
Makes 6 servings
Ingredients
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons blackberry preserves
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅓ cup walnut oil
  • 7 cups loosely packed, torn frisée
  • Roasted Golden Beets (recipe follows)
  • 1 (8-ounce) red pear, cored and thinly sliced
  • 6 fresh figs*, halved or quartered if large
  • ⅓ cup walnuts, toasted and chopped
  • 2 tablespoons pomegranate arils
Instructions
  1. In a small bowl, whisk together vinegar, shallot, preserves, mustard, garlic, salt, and pepper. Gradually whisk in walnut oil until blended.
  2. Arrange frisée, Roasted Golden Beets, pear, and figs on a large platter. Sprinkle with walnuts and arils. Drizzle with vinaigrette just before serving.
Notes
*We used Tiger and Mission varieties.
Recipe by Victoria at https://victoriamag.com/fresh-fig-and-frisee-salad-recipe/