Frisee Salad with “Burnt” Garlic Vinaigrette

Course Appetizers Total Time Under 30m

Ingredients in this Recipe

3 tablespoons sherry vinegar, preferably aged
5 tablespoons fragrant extra virgin olive oil
6 ounces sweet Spanish style chorizo sausage, sliced
7 to 8 cups frisée (curly endive), rinsed, dried, and torn into bite size pieces
7 to 8 medium size garlic cloves, thickly sliced
Coarse salt (kosher or sea) and freshly ground black pepper

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