White Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons

• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons apricot puree
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 whole-wheat pitas
• Canola oil, for brushing
• Kosher salt and freshly ground black pepper
• 2 heads frisee, sliced
• 4 ounces baby arugula
• 1/3 cup Marcona almonds
• 4 ounces young fontina cheese, grated
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh chives

1. For the apricot dressing: In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper.
2. Slowly whisk in the olive oil until thickened.
3. Set aside.
4. For the pita croutons: Heat a grill to high.
5. Brush the pitas on one side with oil and season with salt and pepper.
6. Grill until golden brown on both sides, about 1 minute per side.
7. Cut into thin triangles.
8. For the chicory salad: Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl.
9. Season with salt and pepper.
10. Drizzle some of the dressing around the side of the bowl and toss the greens to coat.
11. Taste and add salt and pepper if desired.
12. Top with remaining cheese, a drizzle of dressing, and the chives, and serve.

white wine vinegar, mustard, apricot puree, honey, kosher salt, extravirgin olive oil, pitas, canola oil, kosher salt, baby arugula, marcona almonds, fontina cheese, kosher salt, fresh chives

Taken from www.foodnetwork.com/recipes/bobby-flay/white-chicory-salad-with-apricot-dressing-and-grilled-whole-wheat-pita-croutons.html (may not work)