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Ingredients
  

  • 1 leaves medium to large head frisée washed and stem chopped off, separated
  • 2-3 Tbsp . shaved pecorino parmesan, or L’Etivaz
  • ¼ Asian pear thinly sliced
  • 1 Tbsp . very thinly sliced onion or shallot soaked for at least 15 minutes in 3 Tbsp. red wine vinegar and 3 pinches good sea salt
  • 1 tsp . stoneground mustard
  • 1 Tbsp . olive oil

Instructions
 

  • Set the onion or shallot to a quick pickle in a small bowl with the vinegar and sea salt. When they’re ready (at least 20 minutes—longer is fine, but 20 should give them a good flavor), make the dressing. Use 2 Tbsp. of the pickling vinegar, 1 tsp. stoneground mustard, and 1 Tbsp. olive oil. Mix well.
  • Toss the frisée with the dressing, and add more olive oil, salt, or vinegar as desired. Plate the frisée, fleck with pickled onion, and top with thinly sliced Asian pear and cheese. Bon appetit!