1 tablespoon chopped shallots
1 tablespoon fresh lemon juice ( lemon squeezed and strained)
2 teaspoon Dijon mustard
5 tablespoon extra virgin olive oil
1 pound organic frisée (curly leaf endive), torn into bite size pieces
Kosher salt and fresh ground pepper
4 ounces crumbled local goat cheese
Directions:
In a stainless steel bowl, whip shallots, lemon juice and mustard until smooth. Drizzle in oil while whipping until all the oil is incorporated. Toss frisée with vinaigrette and add kosher salt and fresh ground pepper to taste. Divide lettuce on 8 separate plates and garnish with crumbled goat cheese.