A colorful fall salad recipe with fresh figs, pears, and a savory sweet vanilla bean vinaigrette.
Recipe Type:
Salad
Author: Brooklyn Supper
Ingredients
1 5-inchvanilla bean pod
2tablespoonslemon juice plus 1 tablespoon lemon zest
1tablespoonchampagne vinegar
1teaspoonhoney
pinch of sea salt
4tablespoonsextra virgin olive oil
1bunch frisee, washed with pale stems trimmed
1ripe Bartlett pear, sliced
10figs, quartered
Instructions
Split vanilla bean lengthwise and scrape seeds into a small bowl. Add lemon juice and zest, and then whisk in vinegar, honey, and sea salt. Add olive oil and whisk vigorously until emulsified.
Tear frisee into bite-sized leaves and arrange in a large bowl. Pour half the vinaigrette over the leaves and toss to coat. Tuck pear slices and figs into the frisee leaves. Finish with several twists of black pepper and a generous drizzle of vinaigrette.