Description
Created by Chef Jeffrey Star of Sutter Home Winery

Ingredients

• Verjus Vinaigrette:
  
• 1 teaspoon Dijon mustard
  
• 1/2 teaspoon minced shallot
  
• 1/2 teaspoon minced thyme
  
• 1/2 teaspoon minced parsley
  
• 2 tablespoons verjus*
  
• 1 tablespoon walnut oil
  
• Salt and pepper
  
• Salad:
  
• 1/2 cup walnut halves
  
• 1 tablespoon sugar
  
• Kosher salt
  
• 3 cups frisee lettuce, washed
  
• 1 cup sliced, stemmed California strawberries
  
• 3 ounces creamy blue cheese or mild goat cheese, crumbled

Preparation
Prep time: 10 minutes

Cook time: 5 minutes

In small bowl, whisk mustard, shallot, thyme, parsley and verjus. Slowly whisk in oil. Season with salt and pepper.

In skillet over low heat, heat walnuts, stirring frequently, about 2 minutes or until hot. Sprinkle with sugar and cook, stirring constantly, about 2 minutes or until sugar melts and nuts are well coated and toasted. Transfer to bowl and season to taste with salt. Stir frequently while cooling to prevent nuts from sticking together.

To assemble, in large bowl, toss frisee with just enough verjus vinaigrette to coat lightly. Mound frisée on two plates, dividing equally. Toss strawberries with remaining vinaigrette; arrange on frisée. Sprinkle cheese and walnuts on top.

Nutrition
no information available

Serves
Makes 2 servings

Variations
*Verjus, a tart liquid made from unripe grapes, is available in specialty stores. If unavailable, substitute 1 tablespoon lemon juice and 1 tablespoon white wine vinegar.