From Kitchen Seasons, Ross Dobson, Hardie Grant Books, 2007.
Just looking at the photograph of this in Kitchen Seasons made me want to get to and make it. And it was so easy to make—and also looked so appetising.
A couple of handfuls of frisée went into a bowl. Two peaches were sliced into segments and carefully mixed with the frisée. A dressing of olive oil, white wine vinegar and freshly ground black pepper was made and poured over. The mixture then went onto serving plates and torn buffalo mozzarella added. The salad was ready.
Bitter frisée against sweet peaches and creamy mozzarella—an excellent mix.
Ease of cooking: ✔✔✔✔✔