FRISEE SALAD WITH MAPLE BALSAMIC DRESSING
Simply wash a head of frisee, especially young heads and early spring. Then spin dry and place one large handful per serving in large bowl. Smash garlic enough for 1/2 clove per serving; paste it; set aside.
Drizzle 1-2 tablespoons maple balsamic vinegar per serving over the frisee in the bowl. Take the garlic paste and smear the inside of the bowl with it. Massage with your hands till both garlic and vinegar are well blended. Season with salt, pepper and coriander. Toss well. Finish with about 1 Tablespoons of a flavorful EVOO per serving. Now Serve