This recipe is thanks to members Jan & Chuck Swaney. Enjoy with your cool weather bitter greens!
1 small head frisee
2 C. arugula
2 onions caramelized
1 large roasted red bell pepper, in strips
6 large sun-dried tomatoes cut into thick strips
4 cloves garlic confit/marinated-optional
6 marinated artichoke halves, halved again
2T sprigs parsley
2T sprigs dill
6 leaves fresh mint
½ to ¾ C. red wine-black pepper vinaigrette
2 oz. kefalotiri or manchego cheese shaved
Wash frisee and arugula, dry, chill.
Just before serving: In a large bowl,, combine the onions with all the ingredients, except the vinaigrette
and half the cheese, toss. Drizzle with about ½ C. of the vinaigrette, toss again gently, but thoroughly
and taste. Season with salt and pepper, scatter with the remaining cheese, and serve immediately.