A colorful fall salad recipe with fresh figs, pears, and a savory sweet vanilla bean vinaigrette.
Author: Brooklyn Supper
1 5-inchvanilla bean pod
2tablespoonslemon juice plus 1 tablespoon lemon zest
pinch of sea salt
4tablespoonsextra virgin olive oil
1bunch frisee, washed with pale stems trimmed
1ripe Bartlett pear, sliced
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.