INGREDIENTS

·      4 cups frisee, removed from stem

·      2 nectarines, ripe, cut into bite-sized pieces

·      2/3 cup walnuts, dry-toasted in a cast iron skillet over medium heat

·      2 tsp olive oil

·      1/4 tsp ground ginger

·      1/4 tsp cardamom

·      Pinch of ground white pepper

·      1/2 lb mild goat cheese, cubed

·      3 tbsp extra virgin olive oil

·      3 tsp balsamic vinegar

·      Pinch of salt

INSTRUCTIONS

1.          Toast walnuts in a dry cast iron skillet on medium heat until lightly browned and crisp.

2.          Meanwhile, gently heat one teaspoon of olive oil and mix in ginger, cardamom, and a pinch or two of white pepper. Toss walnuts in spiced oil and set aside to cool.

3.          Tear frisee into bite-size pieces and combine in a bowl with cut nectarine and cooled spiced walnuts.

4.           In a separate bowl, whisk the olive oil, balsamic vinegar, and sea salt together until combined. Drizzle over the salad, toss, and top with cubed cheese.

Recipe by: Barre3