A simple, yet elegant first course salad of frisée, watercress, jicama and orange segments tossed in an orange dressing and topped with roasted asparagus spears and shaved Romano cheese.

Frisée and Watercress Salad with Romano Cheese and Orange Dressing

Salad:
4 ounces frisée
4 ounces watercress
4 ounces jicama, julienne
6 ounces orange segments
12 spears asparagus, roasted or steamed
2 ounces Wisconsin Romano cheese, shaved

 

Orange Dressing:
8 ounces orange juice concentrate
12 ounces salad oil
6 ounces white wine
6 ounces sherry vinegar
1 ounce shallot, minced
1 ounce parsley, chopped
Salt and pepper, to taste

1. For Salad: Combine frisée, watercress, jicama, orange segments and orange dressing in a bowl and toss to coat with dressing. Divide evenly onto 4 plates. Top with asparagus spears and shaved cheese.
2. For Orange Dressing: Combine ingredients in a food processor and purée until smooth and emulsified. Refrigerate.

Makes 4 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.