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Frisee Salad with Chorizo and Roasted Garlic Vinaigrette
| c.1996, M.S. Milliken & S. Feniger, all rights reserved |
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1/2 pound smoked Spanish chorizo sausage, cut into 1/4 inch sticks
6 cups frisee or curly endive, washed and dried
1 cup roasted garlic vinaigrette
4 small ripe tomatoes, seeded and diced
1/4 cup grated Spanish Manchego cheese
1 small red onion, sliced and separated into rings
In a medium skillet, cook the sausage over low heat for 10 minutes, shaking frequently. Remove from the pan, drain on paper towels and set aside. Place the frisee, tomatoes, cheese and cooked chorizo in a large bowl and drizzle with the vinaigrette. Toss well to coat and serve on chilled plates with rings of red onion on top.
ROASTED GARLIC VINAIGRETTE
12 garlic cloves, roasted and peeled
1/4 cup red wine vinegar
1 tablespoon honey
Juice of one fresh lime
1/2 cup olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper.
To roast garlic: Preheat oven to 350 degrees. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout. Set aside to cool, then peel.
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