Frisee with Red Beets
|Cooked red beets||10 Ounce, peeled, trimmed, and cut in julienne strips (Medium Sized)|
|Cider vinegar||1 Tablespoon|
|Minced mint||1 Tablespoon|
|Minced shallots||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Baby frisee greens head||2 , rinsed and torn into large pieces|
|Crumbled blue cheese||1⁄4 Cup (4 tbs) (Or More To Taste)|
|For sherry vinaigrette:|
|Pure olive oil||2 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Sherry vinegar||1 Tablespoon|
|Minced shallots||1 Teaspoon|
|Dijon-style mustard||1 Teaspoon|
|Minced thyme||1 Teaspoon|
COMBINE THE BEETS, vinegar, mint, shallots, and sugar with a pinch each of salt and pepper in a bowl and toss to mix well.
Set aside for 1 hour, or cover and refrigerate for up to 1 day.
FOR THE VINAIGRETTE, combine the oils, vinegar, shallots, mustard, and thyme in a small bowl and whisk to mix.
Season to taste with salt and pepper.
COMBINE THE FRISEE and beets in a large bowl.
Pour the vinaigrette over the salad and toss to mix well.
Arrange on individual plates, sprinkle the blue cheese over the salad, and serve.