Frisee salad with grilled apricots, spring radishes & snow peas
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This salad is a picture-perfect composition of color and texture. A garnish of crumbled feta adds a creamy, salty finish.
Ingredients
Cooking spray
4 spray(s)
Fresh apricot
6 item(s), pitted and halved, or 3 peaches, pitted and quartered
Table salt
½ tsp(s)
Orange juice
2 tbsp(s)
Unseasoned rice vinegar
1 tbsp(s)
Extra virgin olive oil
2 tsp(s)
Honey
1½ tsp(s)
Dijon mustard
¼ tsp(s)
Black pepper
¼ tsp(s)
Snow peas
¼ cup(s), trimmed
Escarole
6 cup(s), inner leaves, or lightly packed torn frisée
Radishes
5 medium, trimmed and thinly sliced
Crumbled feta cheese
½ cup(s)
Instructions
1
Spray grill pan with nonstick spray and set over medium heat. Spray cut sides of apricots with nonstick spray and sprinkle with 1/4 teaspoon of salt. Place apricots, cut side down, in grill pan and cook until lightly charred, 2–3 minutes; turn and cook just until tender, about 2 minutes longer. Transfer to plate and let cool.
2
To make dressing, put 4 apricot halves in blender along with orange juice, vinegar, oil, honey, mustard, remaining 1/4 teaspoon salt, and the pepper. Process until smooth. Set aside.
3
Bring small saucepan of water to boil; add snow peas and cook 1 minute. Drain in colander; rinse under cold water to stop cooking, then pat dry with paper towel. Cut snow peas on diagonal into 1/2-inch-wide pieces.
4
To serve, gently toss together frisee, snow peas, radishes, and feta with half of dressing in salad bowl. Top with remaining grilled apricots. Drizzle remaining dressing over apricots.
5
Serving size: about 2 cups
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