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
1/2 cup Wisconsin Feta cheese, crumbled
1/4 cup extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
12 small Boston lettuce leaves (from 2 small heads), separated to use as cups
8 slices serrano or prosciutto ham
8 rings of red onion, optional
Combine frisee, figs, grapes, almonds, oregano, pepper and Wisconsin Feta in a large salad bowl. Whisk olive oil and lemon juice in small bowl and toss lightly with salad ingredients.
Place 3 Boston lettuce "cups" on each of 4 salad plates. Arrange 2 slices ham around cups. Divide the mixed salad and place in cups. Top each salad with red onion rings, if desired.