Jeweled Frisée salad with Fol Epi Cheese and Mango

Description


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Ingredients

At a glance
Serves
6
3 cups ripe mango, cubed
6 TBSP olive oil
1/2 TSP salt
1.2 TSP black pepper
3 slices thick cut bacon, cut into 1.2" pieces
2 medium leeks, thinly sliced
2 TBSP wine vinegar
1 TBSP dijon mustard
1 TSP. sugar
8 cups frisée lettuce
3 oz. Fol Epi
6 TBSP fresh raspberries

Methods/steps

In a medium skillet, cook bacon until crisp. Remove and keep warm. Pour off all but 1 TBP of drippings. Add leeks and cook, covered over medium-low heat, stirring occasionally until tender - about 6 minutes.

In a large bowl, whick together remaining 4 TBSP oil, vinedar, mustard and remaining 1/4 tsp salt and pepper. Add lettuce and toss until well coated.

Arrange lettuce on 6 serving plates. Top with mango, bacon, leeks, cheese and raspberries.

Additional Tips

Emmental or Comté may be used instead of Fol Epi.

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