Frisee Salad with Pistachios and Dijon Vinaigrette

By courtneyepowell

Ingredients

• 12 ounces frisee (1 to 2 bunches), stems trimmed, leaves torn into 3-inch pieces (about 15 cups)
• 1/2 small head radicchio, preferably Treviso, cored and thinly sliced (about 3 cups)
• 2 tablespoons fresh tarragon leaves, plus tarragon flowers (optional)
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/2 cup shelled raw pistachios

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Combine frisee, radicchio, and tarragon leaves in a serving bowl. In a small bowl, whisk together mustard, lemon juice, and sugar. Slowly whisk in oil; season with salt and pepper. Drizzle dressing over salad, tossing to coat. Sprinkle with pistachios and tarragon flowers and serve.

Serve alongside Baked French Toast (recipe on Key Ingredient)