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Frisee Salad

Easy Watercress Soup


For the frisee salad

  • 1 large Frisee head (curly endive or endive lettuce)

  • 1 orange, plus zest

  • 1 shallot

  • 1 ounce Manchego cheese (or shaved Parmesan cheese; omit for vegan)

  • 2 tablespoons sliced almonds

  • 1 handful fresh mint leaves, optional

For the dressing (makes ½ cup)

  • 2 tablespoons white wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon maple syrup or honey

  • ¼ teaspoon kosher salt

  • 6 tablespoons olive oil

  • Fresh ground black pepper


  1. Wash and dry the frisée, using a salad spinner or clean towel. Tear or chop the frisee into pieces.

  2. Zest half the orange. Then segment the orange.

  3. Thinly slice the shallot and the Manchego cheese into pieces.

  4. In a medium bowl, whisk the white wine vinegar, Dijon, maple syrup or honey, salt. Whisk in the oil 1 tablespoon at a time until a creamy dressing forms. Add a few grinds of fresh ground black pepper.

  5. Serve the salad: place the greens on a large platter or separate plates. Top with orange slices, shallot, cheese, sliced almonds, orange zest, and mint leaves.

  6. Drizzle with about 3 to 4 tablespoons of the dressing, to taste.




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