Frisee Salad with Roasted Garlic Dressing

Ingredients

• 6 servings cilantro leaves chopped
• 1 tablespoon dijon mustard 
• 0.5 pound frisée dried washed
• 8 cloves garlic peeled
• 1 tablespoon honey 
• 1 tablespoon juice of lime fresh
• 0.5 cup olive oil 
• 6 servings parmigiano-reggiano shaved
• 3  plum tomatoes quartered
• 0.5  onion red thinly sliced
• 3 tablespoons red wine vinegar 
• 0.3 cup roasted garlic vinaigrette 
• 6 servings salt and pepper black freshly ground

Equipment

• bowl
• blender

Directions

1. Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
2. Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat.
3. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
4. Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate.
5. Garnish with shaved cheese and chopped cilantro.
6. Drizzle with the remaining vinaigrette and serve.