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Frisée Salad with Pomegranate, Tomatoes, and Squash Blossoms

Ingredients


  • 1 Tbs. Dijon mustard
  • 1 Tbs. sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 3 small heads frisée, torn into bite-size pieces
  • 1 (14-oz.) can Mutti cherry tomatoes, drained
  • 1 English cucumber, halved lengthwise and thinly sliced crosswise
  • 2 scallions, thinly sliced
  • 6 squash blossoms, torn into bite-size pieces
  • Seeds from 1/2 pomegranate

Instructions


  • In a small bowl, whisk to combine the Dijon mustard, sherry vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. In a slow, steady stream, add the olive oil and continue whisking until emulsified. Season to taste with additional salt and pepper.
  • Put the frisée, cherry tomatoes, and cucumbers in a bowl. Toss with enough dressing to coat and serve, topped with scallions, squash blossoms, and pomegranate seeds.

Author

Ben Bensoussan

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