Frisée Salad with Strawberry Vinaigrette Darienne Sutton   From Every Day with Rachael Ray June-July 2006 4 SERVINGS PREP TIME 25 min; COOK TIME 5 min 3 tablespoons red wine vinegar or Sherry vinegar 2 tablespoons Dijon mustard 3 tablespoons Strawberry Sauce 1 teaspoon pure maple syrup 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 cup blanched slivered almonds (about 3 ounces) 1 head frisée, torn (about 4 cups) 1 fennel bulb, shaved or thinly sliced, plus 1 cup torn fennel fronds 1 cup mint leaves 1 cup frozen peas, thawed 3 ounces Parmesan cheese, shaved into thin sheets with a vegetable peeler (about 1 cup) 1. In a small bowl, whisk together the vinegar, mustard, Strawberry Sauce, maple syrup, 2 tablespoons of water and the olive oil. Season to taste with salt and pepper. The vinaigrette can be made up to 2 days in advance and kept, covered, in the refrigerator. 2. Place the almonds in a large nonstick skillet and toast over low heat, stirring occasionally, until golden, about 5 minutes. 3. Place the frisée, fennel, mint, peas and toasted almonds in a large bowl. Drizzle in the vinaigrette and toss the salad. Mound the salad onto small plates and top with the cheese.

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