Fall Frisée Salad with Apple Cider Vinaigrette
Frisée will always be my #1! This salad showcases fall produce like apple, pomegranate, and frisée, with a touch of bacon, and a kiss of feta.
- 1 large non-stick skillet
- 1 pair of tongs
- paper towel lined plate
- 1 paper towel lined plate
- 1 mason jar or jar with tight fitting lid
- 1 large bowl
- 3 cups frisée packed
- ½ granny smith apple thinly sliced
- ¼ cup pomegranate arils
- ⅓ lb thick cut bacon
- ¼ cup feta cheese I buy my feta in a large block and crumble with clean hands
Apple Cider Vinaigrette
- 2 tbsp apple cider vinegar
- 6 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard I prefer whole grain
- 1 tbsp pure maple syrup
- 1 tbsp shallots minced
- 1 garlic clove minced
- kosher salt pinch
- freshly ground pepper pinch
- Cut bacon into 1 ½" pieces and pan-fry until crispy. When the bacon reaches your desired crispiness, transfer to a paper towel lined plate using a slotted spoon or tongs.
- Mix together all of the ingredients for the vinaigrette. You can either whisk together in a bowl or shake together in a mason jar (my method). I prefer this method because it's easy and I can use the same jar to store in the fridge. Keep in mind the oil and vinegar will separate very quickly so you'll have to give it a good shake immediately before using.
- Toss the frisée with 2 tbsp of the vinaigrette. Add in the bacon and most of the apples; toss a few more times.
- Arrange frisée, apple, and bacon mix in a large plate (family-style), or individual plates/bowls.
- Top with remaining apples, feta, and pomegranate tendrils. Drizzle with desired amount of dressing. You'll have extra vinaigrette leftover for another salad.
This vinaigrette will keep well in the fridge for 3-5 days. Make sure to give the dressing time to come to room temperature and give a good shake immediately before serving.