Salad of Mission Figs, Baby Fennel, Frisee, Pecornio, and Italian Truffle


Serves: 4
Total Calories: 218

Ingredients

DRESSING
1/4 cup fresh lime juice
1/2 teaspoon Dijon style mustard
3 tablespoons truffle oil or grapeseed oil
1/4 cup olive oil
SALAD
8 black mission figs cut in half lengthwise
8 bulbs baby fennel peeled and shaved
1 head green endive separated
1 head red endive separated
2 heads frisee (centers only) cut in 2 inch lengths
1/2 cup shaved Pecornio Toscano
1 black truffle (golf ball size) diced small
Fleur de sel to taste
freshly ground white pepper to taste

Directions:

For the dressing, whisk the lime juice and mustard in a stainless steel bowl. Combine the oils and gradually whisk into the lime juice and mustard.

On large, decorative salad plates, divide the salad ingredients, creating your own design.

Drizzle with the dressing and sprinkle with the salt and pepper.

Nutritional Facts:

Serves: 4
Total Calories: 218
Calories from Fat: 195

This Salad of Mission Figs, Baby Fennel, Frisee, Pecornio, and Italian Truffle recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.




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