2021 Week 16 Newsletter
Recipe & Pic from Martha Stewart
I often think of salads as a summer dish but this recipe just screams fall. Try serving with a poached egg or roast chicken to make it a meal!
~Rae
1/4 cup sour cream or creme fraiche
4 teaspoons champagne or white-wine vinegar
1/2 teaspoon honey
Coarse salt and ground pepper
1 large head frisee (about 7 ounces), cut into bite-size pieces
1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced
In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.
In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.