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Frisée Salad with Caramelized Red Onions, Pancetta & Gorgonzola in a Raspberry Vinaigrette

This time of year, there are a lot of hardy greens at the grocery. I’m making this salad for a Cooking & Singing show that I’m doing on Saturday.

Frisée Salad with Caramelized Red Onions, Pancetta & Gorgonzola in a Raspberry Vinaigrette

1 head frisée
1 red onion, peeled, cut in half and thinly sliced
4 tablespoons of olive oil
2 ounces Gorgonzola, crumbled or evenly divided for four 2 ounces pancetta
4 tablespoons balsamic vinegar
2 tablespoons raspberry vinegar
4 tablespoons water
Ground salt & fresh ground pepper

Cut the pancetta into small pieces. Cook in a little olive oil in a large wok over medium heat until crispy. Place on a paper towel to drain. Turn off the heat, and remove some but not all of the drippings from the wok.

In a heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add the
onions and sauté until they become soft and translucent. Add 2 tablespoons of
balsamic vinegar and continue to sauté until liquid is absorbed. Add 2 tablespoons of water and cover for about 2 minutes. When the liquid is absorbed add more balsamic vinegar and continue alternating this way until the onions are very soft and caramelized.

Add the remaining oil to the wok and turn to medium high.

Rinse the frisée (it is not necessary to dry it), add to the wok all at once and stir until just slightly wilted, about half a minute.

Divide the frisée onto four salad plates. Top with onions, then Pancetta and Gorgonzola, and sprinkle with raspberry vinegar.

Add ground salt and fresh pepper to taste.