Frisee with Fennel and Figs

This lively green salad can help reduce your risk for lung cancer. Frisee, a type of chicory, is slightly bitter. If it’s not available, or you don’t like the taste, you can use endive or mixed greens.  Fresh fennel has a sweet, licorice-like taste. Fresh figs are available mid-May through mid-December, and are worth trying to track down. You can also substitute dried figs.

Serves 4.

1 head frisee or ½ head curly-leaf endive
½ bulb fennel, thinly sliced
½ red onion, thinly sliced
6 ripe figs
¼ c. walnuts, chopped and toasted
3 T. olive oil
1 T. balsamic vinegar
Salt and pepper to taste

•    In a heavy skillet, toast the walnuts until fragrant and golden brown. (Be careful. Walnuts burn easily.)
•    Separate the head of frisee or endive, rinse and spin-dry thoroughly. If leaves are large, tear into smaller pieces. Place in a large bowl.
•    Slice fennel and onion and add to frisee. 
•    Finely chop two figs and add to frisee.
•    Whisk together olive oil and balsamic vinegar.
•    Pour dressing over frisee mix and toss gently to coat. Add salt and pepper to taste.
•    Arrange frisee on plates, sprinkle each with 1 T. toasted walnuts and one quartered fig and serve.

Nutritional Information per Serving: 218 calories, 2.7 g protein, 21 g carbohydrates, 15 g fat (1.9 g saturated), 0 mg cholesterol, 4.9 g fiber, 30 mg sodium.