Pirat & Frisée Endive Salad With Beets, Fennel, And Caramelized Leeks.

• 2 Tb. butter
• 1 leek, sliced thinly
• 1 garlic clove
• 1/2 tsp salt
• 1 Tb coarse-grain mustard
• 1 Tb red-wine vinegar
• 1 tsp black pepper
• 1/4 c extra-virgin olive oil
• 1/4 c orange juice (preferably fresh-squeezed)
• 1 head pirat lettuce, chopped
• 1 head frisee lettuce, torn into bite-size pieces
• 2 beets, roasted with peels removed, sliced thinly
• 1 fennel bulb, sliced 1/4 in. or save fennel sprigs
• 1/3 c walnuts, toasted chopped
• 1/4 c gorgonzola (optional)

1. Melt butter in a small pan, and drop flame to lowest setting. Add leeks and cook, stirring occasionally for 20 min. Let cool.
2. Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
3. Whisk together garlic paste, mustard, vinegar, pepper, and orange juice, then add oil in a slow stream, whisking until emulsified.
4. Just before serving, toss greens with vinaigrette, and top with beets, fennel, caramelized leeks, walnuts, and gorgonzola if desired

butter, garlic, salt, coarsegrain, redwine vinegar, black pepper, ubc, ubc, pirat lettuce, frisuee lettuce, beets, fennel bulb, walnuts, ubc

Taken from www.epicurious.com/recipes/member/views/pirat-frisee-endive-salad-with-beets-fennel-and-caramelized-leeks-52032411 (may not work)