1 tsp Dijon mustard
2 Tbl Sherry vinegar
1 tsp fresh thyme leaves, chopped
1 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
2 Tbl vegetable oil
1 large head frisee, torn into bit-sized pieces, washed and spun dry
kosher salt & freshly ground black pepper, to taste
Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. The dressing can be made ahead and stored about five days, refrigerated in an airtight container.
Place the frisee in a large mixing bowl. Drizzle the vinaigrette over the top, enough to evenly coat the frisee – You man not need to use it all. Season with salt and pepper and toss to coat. Serve immediately.
SERVED AT THIS DINNER PARTY
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