Yield: 3 to 4 servings
1 large shallot, peeled and diced small
2 tablespoons aged sherry vinegar
3 tablespoons extra virgin olive oil
2 small heads of frisee, cored and leaves cut in half, lengthwise
1 head traviso, cut into 1/3 inch slices on a bias
kosher salt, to taste
freshly ground black pepper, to taste
8 medjool dates, pitted and quartered
3-ounces chevre, torn into small pieces
½ cup pomegranate seeds
½ cup marcona almonds
In a small container with a tight fitting lid, combine the shallot, sherry vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.
In a medium bowl, combine the frisee, traviso and vinaigrette. Mix together. Season to taste with salt and pepper.
Divide the salad equally among plates. Equally divide the dates, chevre, pomegranate seeds and marcona almonds among the plates.