For the Vinaigrette:
1 French shallot, finely chopped
1 tablespoon dijon mustard
3 tablespoons tarragon vinegar
170ml / 6 fl oz extra virgin olive oil
1 tablespoon olive oil
1/2 bread stick, sliced
4 whole garlic cloves
1 baby frisee (curly endive), washed and dried
100g / 3 1/2 oz walnuts, toasted
100g / 3 1/2 oz feta cheese, crumbled
To make the vinaigrette, whisk together the shallot, mustard and vinegar in a bowl. Slowly add
the oil, whisking constantly until thickened. Set aside.
Heat the oil in a large frying pan over medium-high heat. Add the bread and garlic cloves and
cook for 5-8 minutes, or until the croutons are crisp. Remove the garlic from the pan. Once the
croutons are cool, break into small pieces.
Place the frisee, croutons, walnuts, feta cheese and vinaigrette in a large bowl. Toss together
well and serve.