Frisee Salad with Strawberry Vinaigrette
3 tablespoons red wine vinegar or sherry vinegar
2 tablespoons Dijon mustard
1/2 pint Red Dog Strawberries, mashed
1 teaspoon pure maple syrup
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
For the Salad:
1 cup blanched slivered almonds
1 head Red Dog Frisee, torn into pieces
1 Fennel bulb, shaved into thin slices
1 cup mint leaves
1 bunch Red Dog Pea Greens, chopped
1 cup shaved Parmesan cheese
In a small bowl, whisk together the vinegar, mustard, strawberries, maple syrup, 2 tablespoons of water and the olive oil. Season to taste with salt and pepper. The vinaigrette can be made up to 2 days in advance and kept, covered, in the refrigerator.
Place the almonds in a large nonstick skillet and toast over low heat, stirring occasionally, until golden, about 5 minutes.
Place the frisee, fennel, mint, pea greens and toasted almonds in a large bowl. Drizzle in the vinaigrette and toss the salad. Mound the salad onto small plates and top with the cheese.