Ingredients
2 Tb. butter
1 leek, sliced thinly
1 garlic clove
½ tsp salt
1 Tb coarse-grain mustard
1 Tb red-wine vinegar
1 tsp black pepper
¼ c extra-virgin olive oil
¼ c orange juice (preferably fresh-squeezed)
1 head pirat lettuce, chopped
1 head frisée lettuce, torn into bite-size pieces
2 beets, roasted with peels removed, sliced thinly
1 fennel bulb, sliced ¼ in. or save fennel sprigs
1/3 c walnuts, toasted chopped
¼ c gorgonzola (optional)
Preparation
Melt butter in a small pan, and drop flame to lowest setting. Add leeks and cook, stirring occasionally for 20 min. Let cool. Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife. Whisk together garlic paste, mustard, vinegar, pepper, and orange juice, then add oil in a slow stream, whisking until emulsified. Just before serving, toss greens with vinaigrette, and top with beets, fennel, caramelized leeks, walnuts, and gorgonzola if desired
