An elegant first course salad, frisée, fresh figs, red grapes, fresh oregano, freshly ground black pepper and feta cheese are tossed in a lemon vinaigrette and served in Boston lettuce 'cups', garnished with slices of serrano ham and red onion rings. Recipe by Chef Michael Smith.

Frisée and Boston Lettuce with Feta Cheese

8 cups (about 2 small heads) frisée greens, trimmed
4 fresh figs, quartered (may substitute dried mission figs)
3/4 cup red grapes, seeded and halved
1/4 cup toasted almonds, roughly chopped
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon black pepper, freshly ground
1/2 cup Wisconsin Feta cheese, crumbled
1/4 cup extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
12 small Boston lettuce leaves, (from 2 small heads), separated to use as cups
8 slices serrano or prosciutto ham
8 rings of red onion, optional

1. Combine frisée, figs, grapes, almonds, oregano, pepper and Wisconsin Feta in a large salad bowl.
2. Whisk olive oil and lemon juice in small bowl and toss lightly with salad ingredients.
3. Place 3 Boston lettuce “cups" on each of 4 salad plates. Arrange 2 slices ham around cups. Divide the mixed salad and place in cups. Top each salad with red onion rings, if desired.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.