Recipe of the Week from Marigold Lodge: Frisee and Apple Salad

Fresh fall flavors shine in this recipe for Frisee and Apple Salad from Marigold Lodge chef David McClimans. Enjoy it as an appetizer or pair it with last week’s recipe for Curried Butternut Squash Bisque.

Frisee and Apple Salad
Serves 6

6 heads frisee lettuce
1 Granny Smith apple, sliced
1 Fuji apple, sliced
½ cup dried Black Mission figs
1 cup crumbled blue cheese
1cup roasted, salted walnuts

Walnut Vinaigrette
¼ cup apple cider vinegar
2 tablespoons sugar
1 cup walnut oil

Add vinegar, sugar, and oil to a food processor or blender and mix slowly. Pour vinaigrette into a container. Salt and pepper to taste.

Toss frisee lettuce, apples, figs, blue cheese, and vinaigrette together. Garnish with walnuts.

Watch for another recipe from Marigold Lodge next week!

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