Frisee Salad With Chorizo And Roasted Garlic Vinaigrette

Recipe Ingredients

1/2 lb	227g / 8oz	Smoked Spanish chorizo sausage - cut 1/4" sticks
6 cups	1422ml	Frisee or curly endive - washed and dried
1 cup	237ml	Roasted Garlic Vinaigrette - see * Note
4 cups	250g / 8.8oz	Ripe tomatoes - seeded and diced (small)
1/4 cup	36g / 1.3oz	Grated Spanish Manchego cheese
1 cup	62g / 2.2oz	Red onion - sliced, and (small) separated into rings

Recipe Instructions

* Note: See the "Roasted Garlic Vinaigrette" recipe which is included in this collection.

In a medium skillet, cook the sausage over low heat for 10 minutes, shaking frequently. Remove from the pan, drain on paper towels and set aside.

Place the frisee, tomatoes, cheese and cooked chorizo in a large bowl and drizzle with the vinaigrette. Toss well to coat and serve on chilled plates with rings of red onion on top.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6315 broadcast 11-12 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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