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RECIPE

Serves 2

A CookTale

To counter balance the richness of Foie Gras, a salad is appropriate. An Avocado in a nest of Frisee leaves appealed to my creativity. We also just happened to have two perfectly ripe Avocados sitting on the counter. I hurried off to the Sunfrost fruit and vegetable market, where I not only found a small head of Frisee, but there was a basket of fresh Chanterelles. That shopping trip perfectly rounded out our New Year’s Eve dinner.

INGREDIENTS For the Vinaigrette

1 tsp of Sherry Vinegar (imported preferred)
1 Shallot (finely diced)
1/2 TB of Mustard Seeds
1/2 TB of dry Coleman’s Mustard
1/2 TB of Honey
2 TB of EVOO (more as required)

METHOD For the Vinaigrette

1. In a bowl, mix Vinegar, Shallot, Mustard Seeds, dry Mustard, Honey & 1/2 TB of Water. Slowly whisk in the EVOO. Season with Salt & Pepper. Set aside.

INGREDIENTS For the Salad

1 small head of Baby Frisee (only half is needed)
1 ripe Avocado (halved)
Lemon Juice
1 TB of EVOO (for the Avocado)

METHOD For the Salad

1. Separate the Frisee & add to a large bowl.
Add a TB or slightly more of the Vinaigrette.

2. Cut the Avocado in half & add the Lemon Juice to prevent discoloring.

3. Prepare two plates of Frisee nestled with Avocado. Spoon the EVOO over the each Avocado.

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