Frisée with Toasted Sesame Seeds and Cranberry-Citrus Vinaigrette
FOR THE DRESSING 15 fresh cranberries ½ teaspoon grated orange zest 1 teaspoon honey 2 teaspoons cider vinegar 1 teaspoon minced shallot ½ teaspoon Dijon mustard ¼ cup (60 ml) good-quality extra-virgin olive oil
FOR THE SALAD 1 head frisée lettuce ½ head radicchio 2 teaspoons untoasted white sesame seeds Kosher salt and freshly ground black pepper 3 to 4 ounces (85 to 115 g) chèvre cheese (optional)
1. Using a mortar and pestle, crush the cranberries until they become pulpy and release some liquid. Add the orange zest and honey and pound them together until they are completely com-bined. Transfer them to a bowl and stir in the vinegar, shallot, and mustard. Whisk in the oil.
2. Pull apart the frisée and radicchio and tear the leaves into bite-size pieces. Wash and spin them dry and put them in a large salad bowl.
3. Toast the sesame seeds in a dry sauté pan over low heat, moving them around constantly in the pan until they start to turn golden brown, about 3 minutes.
4. Toss the frisée and radicchio with the dressing until com-pletely coated. Add the sesame seeds and season with salt and pepper. Crumble the cheese, if using, over the salad and serve.