Lettuce is plain boring until you dress it up with lovely chunks of roasted shallot mixed with the tartness of sherry wine vinegar, sweet and tender dried blueberries, and salty sharp cheddar cheese. Wispy leaves of frisée make this salad look as impressive as it tastes.
Perfect to serve individually, or dig in family-style.
Serves: 2 people
The Ingredients
1 package frisée
½ cup dried sweetened blueberries (substitute with currants if you can’t find blueberries)
¾ cup shredded extra sharp cheddar cheese (I love Cabots!)
6 shallots, peeled and halved
2 cups extra virgin olive oil
~1 tablespoon sherry wine vinegar
Salt and pepper
The Steps
For roasted shallot vinaigrette: Preheat oven to 400 degrees. Form a bowl out of aluminum foil by pushing up the sides of three stacked pieces around sides of a water glass. Once formed, let the foil bowl stand on its own.
Add 1 cup olive oil and shallot halves. Close the opening of foil bowl to seal the top. Place in oven for 1 hour and 10 minutes. Remove from oven, and let cool. Scoop roasted shallots and shallot infused oil into medium glass bowl. Add vinegar, salt, and pepper to taste. Stir and mash with fork until shallots are separated.
For salad: In a large bowl, toss frisée with vinaigrette, dried blueberries, and cheese. Add pepper to taste. Simple perfection!
The Steps with Pictures
For roasted shallot vinaigrette: Preheat oven to 400 degrees. Form a bowl out of aluminum foil by pushing up the sides of three stacked pieces around sides of a water glass. Once formed, let the foil bowl stand on its own.
Add 1 cup olive oil and shallot halves. Close the opening of foil bowl to seal the top. Place in oven for 1 hour and 10 minutes.
Remove from oven, and let cool. Scoop roasted shallots and shallot infused oil into medium glass bowl. Add vinegar, salt, and pepper to taste.
Stir and mash with fork until shallots are separated.
For salad: In a large bowl, toss frisée with vinaigrette, dried blueberries, and cheese. Add pepper to taste. Simple perfection!
