White Winter Salad with Aged Parmigiano-Reggiano

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled
• 3 Belgian endives
• 3 cups loosely packed frisee, trimmed, washed, and dried
• 2 cups peeled and seeded cucumber, sliced 1/8 inch thick
• 2 cups thinly sliced fennel bulb
• 5 teaspoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/2 cup shaved Parmigiano-Reggiano

1. To make garlic oil, combine the olive oil and garlic in a small saucepan over medium heat.
2. When the garlic starts to sizzle, remove from the heat and let sit for half an hour.
3. Discard the garlic cloves and set the oil aside.
4. Cut the endives in half lengthwise, remove the cores, and slice into strips 1/2 inch wide.
5. In a medium bowl, toss the endives, frisee, cucumber, and fennel with the garlic oil, lemon juice, and salt and pepper to taste.
6. ON THE PLATE: Divide the salad among 4 plates and top with shaved Parmigiano-Reggiano.

extra virgin olive oil, garlic, endives, cucumber, fennel bulb, lemon juice, kosher salt

Taken from www.cookstr.com/recipes/white-winter-salad-with-aged-parmigiano-reggiano (may not work)