Frisée with Mandarins, Pistachios and Chèvre

Tossing frisée with citrus wedges, chile-coated pistachios and goat cheese creates a salad with textural contrast and fabulously integrated flavors.

Frisée is a hardy lettuce with a slightly bitter taste and crisp texture. Tossing it with citrus wedges, chile-coated pistachios and goat cheese creates a salad with textural contrast and fabulously integrated flavors. This salad uses no dressing, as the components and a drizzle of good-quality olive oil provide enough flavor on their own.

Serves | 8 |

  • 1 lb frisée lettuce
  • ¼ cup shallots, thinly sliced
  • 2 Tbsp balsamic vinegar
  • ½ tsp powdered sugar
  • 1 Tbsp smoked Spanish paprika
  • ½ cup salted pistachios
  • good-quality extra-virgin olive oil
  • 4 Satsuma mandarins*, peeled and separated into individual sections
  • 4 oz chèvre, crumbled
  • salt and freshly ground black pepper

| Preparation | Chop or tear lettuce into 1-inch pieces and wash thoroughly. Dry thoroughly. Refrigerate in a clean, rolled-up towel until ready to serve. Slice shallots 1/8-inch thick and place in a small bowl. Immediately pour vinegar over the shallots and mix thoroughly. In a small bowl, combine sugar and smoked paprika. In a separate bowl, toss pistachios in 1 tsp of olive oil. Add spice mixture to pistachios and toss to coat. Set aside.

On 8 chilled salad plates, place a handful of frisée and add a few shallots, a few mandarin wedges and ½ oz of crumbled chèvre. Drizzle with olive oil and top with spiced pistachios. Sprinkle with salt and pepper before serving.

* If you can’t locate Satsuma mandarins, any kind of clementine can be substituted.

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