Frisee With Walnut Oil

• 4 heads frisee or 2 heads regular chicory (curly endive)
• 4 tablespoons chopped scallions
• 2 tablespoons white wine vinegar
• 1 tablespoon grainy mustard
• 5 tablespoons walnut oil
• Salt and freshly ground black pepper

1. If using frisee, rinse it, dry it, remove the cores and tear into bite-sized pieces.
2. If frisee is unavailable and you are substituting large heads of chicory, remove the green outer leaves and reserve them for another use.
3. Use only the sweeter yellow and white leaves for the salad.
4. Rinse and dry them and tear into bite-sized pieces.
5. Place in the salad bowl and toss with the scallions.
6. Combine the vinegar and mustard and beat until blended.
7. Add the oil and beat until the dressing is smooth.
8. Pour over the salad, toss, season with salt and pepper, toss again and serve.

regular chicory, scallions, white wine vinegar, grainy mustard, walnut oil, salt

Taken from cooking.nytimes.com/recipes/6989 (may not work)