Frisee Apple Salad

November 17, 2015

30 min or less active, appetizer, fall, gluten-free, side, vegan

Information

Servings: 4
Time: About 25 minutes active; 80 minutes total
Price: About $6.85 total; $1.70 per serving
Nutrition (per serving):
Calories: 316
Protein: 4.8g
Fat: 23.8g
Saturated fat: 4.3g
Carbohydrates: 24.5g
Fiber: 4.6g
Sodium: 319mg
Cholesterol: 7.5mg
High In: Vitamins A, E and K, Manganese
Good Source: Vitamins C and B6, Calcium, Iron, Fiber, Magnesium, Phosphorus, Potassium
Low In: Cholesterol

Ingredients

• 1 head garlic
• 1/3 cup plus 1 tsp EVOO, divided
• 2 oz slivered almonds
• 1 Tbsp butter, preferably plant-based
• 3/4 tsp salt, divided
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/8 tsp ground cayenne pepper
• 2 Tbsp dark brown sugar
• 1/4 cup balsamic vinegar
• 1 tsp dijon mustard
• 1 tsp sugar
• 1 Tbsp chives
• 1 head frisee lettuce, washed, dried and chopped
• 1 Gala apple, chopped

Preparation

1. Preheat oven to 350 degrees.
2. Cut the top off the garlic head, about 1/4" down, drizzle with 1 tsp EVOO and wrap tightly in foil. Roast in the oven for 50 minutes, remove and let cool.
3. Meanwhile, toast the almonds in a dry skillet over medium heat for 4-5 minutes, until browned, but watch they don't burn. Add the butter and melt. Then add 1/4 tsp salt, cinnamon, cumin and cayenne and mix well.
4. Add brown sugar and 1 Tbsp water and stir the mixture until thick about 2-3 minutes. Remove from heat and spread nuts out onto a baking sheet to cool and harden.
5. In a small bowl, whisk together the vinegar, mustard, sugar and remaining 1/2 tsp salt. Slowly drizzle in the 1/3 cup EVOO until the dressing is emulsified.
6. Squeeze the garlic cloves from the head and chop. Add to the dressing along with the chives.
7. Add the lettuce, apple chunks and nuts to a large bowl. Drizzle as much dressing on as you like and toss well. Serve immediately.