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Black Mission Fig & Red Grape Frisée Salad

This salad of bright flavors pairs well with an omelet for dinner, a bistro chicken fricassee, or a flank steak with mustard cream sauce.

                                2              cups of loosely packed Frisée greens

1              heart of Romaine lettuce, chopped into 2-inch lengths

½             cup of loosely packed flat parsley leaves

½             red onion, thinly sliced

                                6              Black Mission figs, quartered

                                12           seedless red grapes, halved

                                ½             orange

                                1              tablespoon sherry vinegar

                                2              tablespoons olive oil

                                                sea salt and freshly ground pepper to taste  

Preparation:  In a wooden salad bowl lightly toss the first six ingredients. Squeeze the juice from the half orange onto the salad. Take a fork and scrape the orange pulp into the salad. Add the sherry vinegar and olive oil and toss again. Add sea salt and pepper to taste.      


Richard Wottrich