Radicchio & Frisee Salad with Blood Oranges, Goat Cheese, Honey, & Toasted Pecans
Frisee salad greens are exceptionally beautiful, clean-tasting, and crisp. If you can’t find them at your local markets, don’t worry about it. Substitute them for any more neutral tasting salad green, such as romaine or green leaf lettuce. The mixture of these greens with some bitter radicchio and sweet blood oranges is heaven in a salad. The recipe below is intended for roughly four salads.
Ingredients
For the Blood Orange Vinaigrette:
- ¼ cup freshly squeezed blood orange juice
- 2 Tbsp honey
- 2 Tbsp shallots, finely minced
- 2 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 3 Tbsp extra-virgin olive oil
For the Remaining Salad Components:
- 1 head of radicchio, core removed, and leaves cut into small ¼” sections
- 1 head of Frisee lettuce, torn into bite-sized pieces
- 2 blood oranges, peeled and sliced, as much pith removed as possible
- 4 oz goat cheese, crumbled
- 1 Tbsp honey
- ¼ cup pecans, toasted and roughly chopped
Instructions
For the Blood Orange Vinaigrette:
- In a medium-sized mixing bowl, combine the blood orange juice, honey, shallots, white wine vinegar, and Dijon mustard.
- Whisk the ingredients together until they are well combined.
- Slowly whisk in the olive oil until all of the ingredients are combined.
- Set aside until you are ready to assemble the salads.
For the Remaining Salad Components:
- In a large bowl, combine the radicchio, frisee lettuce, blood oranges, goat cheese, honey, and toasted and chopped pecans.
- Add the desired amount of blood orange vinaigrette dressing that you made earlier.
- Toss the salad until all of the ingredients are evenly distributed and coated lightly with the vinaigrette, and serve in individual bowls.
Notes
You can easily make the vinaigrette ahead of time, along with all of your other individual prepped ingredients. Putting together the finished salad once you have all of the individual prepped components ready at your fingertips makes for really quick assembly and plating. Just make sure to let your vinaigrette sit out at room temperature for about an hour before you are trying to dress the salad, as it will be too thick to serve if it comes directly out of the fridge.