Fall Frisee Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2
Raw, thinly sliced beets and pears are tossed with pleasantly bitter frisee and sprinkled with pomegranate seeds and toasted pepitas (pumpkin seeds).
  • 1 head frisee, rinsed well and spun dry
  • 1 medium beet, peeled and very thinly sliced
  • 1 medium firm ripe pear, thinly sliced
  • ½ cup toasted pumpkin seeds (pepitas), chopped
  • ½ cup pomegranate seeds (arils)
  • 1 medium shallot, very thinly sliced
  • 1 Tablespoon avocado or olive oil
  • 1 Tablespoon white balsamic or wine vinegar
  • Salt and pepper, to taste
  1. Separate frisee into individual leaves and place in a bowl.
  2. Add the sliced pears, beets, and shallots.
  3. Whisk together oil and vinegar. Season with salt and pepper. Drizzle over the salad and gently toss to coat.
  4. Sprinkle pumpkin and pomegranate seeds over the salad. Serve immediately.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2014/10/fall-frisee-salad.html