1 medium head frisee
1 large Cara-Cara orange
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon orange juice
1 teaspoon grainy mustard
1 teaspoon minced fresh ginger
several shakes of salt and black pepper
1. Wash, rinse, and pat dry the frisee. Using your hands, tear into small pieces.
2. Peel orange and slice into sections. Toss with frisee in a medium bowl.
3. Whisk all vinaigrette ingredients in a small bowl. Pour over salad and toss. Serve.
Recipe created by Susan Russo of Food Blogga.