Frisee and Boston Lettuce with Wisconsin Feta Cheese

Frisee and Boston Lettuce with Wisconsin Feta Cheese

From: Chef Michael Smith, Restaurant Michael Smith, Kansas City, MO
Yield: 4 servings.

8 cups (about 2 small heads) frisee greens, trimmed
4 fresh figs, quartered (may substitute dried mission figs)
3/4 cup red grapes, seeded and halved
1/4 cup toasted almonds, roughly chopped
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon black pepper, freshly ground

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