INGREDIENTS

• 3 ounces frisée (about 2 large handfuls)

• 1 heaping cup mango, diced

• 1/3 cup sliced almonds

• 4 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• salt and pepper, to taste

INSTRUCTIONS

1. Stir together the olive oil, vinegar and salt and pepper in a small bowl. Set aside.

2. Toast the almonds in a dry frying pan over medium-low heat. Cook for a few minutes, shaking the pan often, until the almonds are fragrant and golden. Keep an eye on them here to avoid burning. Once toasted, transfer immediately into a bowl to stop the cooking process.

3. Chop the frisée into bite-sized pieces. Combine the frisée and mango in a small bowl. Add a small splash of the dressing and then gently fold in the almonds.

4. Enjoy immediately for best results, with extra dressing on the side as needed.