Frisee with Crisp Shallots and Honey Vinaigrette
This salad incorporates cooked shallots for a nice crunch.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 1/4 cup olive oil
- 2 thinly sliced shallots
- 2 tablespoons cider vinegar
- 1/2 teaspoon honey
- Salt and pepper
- 2 torn heads frisee
- 1/4 cup thinly sliced fresh chives
In a medium nonstick skillet, heat olive oil over medium. Working in batches if necessary, cook shallots until crisp, about 7 minutes per batch, adjusting heat as needed. With a slotted spoon, transfer shallots to paper towels to drain. Pour remaining oil into a large bowl. Whisk in vinegar and honey; season with salt and pepper. Toss with frisee and chives, then sprinkle with crisp shallots.