Photo of Frisee salad with grilled apricots, spring radishes & snow peas by WW

Frisee salad with grilled apricots, spring radishes & snow peas

Total Time
30 min
20 min
5 min
This salad is a picture-perfect composition of color and texture. A garnish of crumbled feta adds a creamy, salty finish.


Cooking spray

4 spray(s)

Fresh apricot

6 item(s), pitted and halved, or 3 peaches, pitted and quartered

Table salt

½ tsp

Orange juice

2 Tbsp

Unseasoned rice vinegar

1 Tbsp

Extra virgin olive oil

2 tsp


1½ tsp

Dijon mustard

¼ tsp

Black pepper

¼ tsp

Snow peas

¼ pound(s), trimmed


6 cup(s), inner leaves, or lightly packed torn frisée


5 medium, trimmed and thinly sliced

Crumbled feta cheese

½ cup(s)


  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