Recipe courtesy Food Network Magazine
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Boil 1/4 cup balsamic vinegar, 2 tablespoons brown sugar and the juice of 1 lemon in a saucepan until thickened, about 5 minutes. Whisk in 2/3 cup olive oil and season with salt and pepper. Combine torn frisee, romaine lettuce and red endive in a large bowl. Add sliced red onion, scallions, parsley and candied walnuts. Toss with the dressing.
Photograph by Anna Williams
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By juliemkern
The Villages, FL
on September 15, 2012
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Good flavor but the dressing did not come together for me. The oil did not whisk successfully into the reduced balsamic mix and separated immediately. I also would have appreciated ratios on the salad. How much red onions,scallions, parsley and lettuce? I do it by taste anyway, but would have liked to have seen some proportions anyway. Will make it again and work more on the dressing.
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