Serves 4-6
2 large heads frisee, separated, washed, and dried
1/4 cup pine nuts
2 small garlic cloves, peeled and crushed
3 tablespoons macadamia nut oil
1 tablespoon aged sherry vinegar
3 teaspoons dry sherry
Salt
White pepper, freshly ground
3/4 cup pomegranate seeds
1. Tear the frisee leaves into 2-inch pieces and place them in a large bowl.
2. In a medium skillet, lightly toast the pine nuts over medium heat. Remove the pine nuts from the skillet and place them on a warm plate.
3. Gently warm the garlic in the oil until the garlic is light golden, then discard the garlic, saving the oil. Add the vinegar and dry sherry to the oil and bring just to a boil. Pour this mixture over the greens to warm them. Add the salt, pepper, and pine nuts and toss the salad well. Scatter pomegranate seeds on top and serve at once.
Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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