This salad takes it to another level witht the addition of cranberries for a tart and buttery combination.
ingredients
Frisee Salad with Crispy Pance
Cranberry Vinaigrette
directions
Preheat oven to 350 degrees F (180 degrees C).
Spread pistachios on baking sheet; toast in oven for 5 to 7 minutes or until fragrant; let cool.
Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)
In large skillet cook pancetta for about 5 minutes or until lightly browned and crisp; transfer to paper towels to drain.
Crumble into small pieces.
In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil.
Make-ahead: Cover and refrigerate for up to 1 day; whisk before using.
In large salad bowl, toss baby frisée greens with cranberry vinaigrette.
Add pistachios and cranberries; toss again.
Sprinkle with pancetta.