Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette

Course Side Dishes

Ingredients in this Recipe

12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry
2 garlic cloves
2 tablespoons grated fresh ginger
2 teaspoons lemon juice
3 tablespoons olive oil
3 tablespoons sherry vinegar
5 shallots, sliced thin crosswise
Half cup plus half tablespoon hazelnut oil
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Salt and pepper to taste
Ten 1 inch thick slices of French or Italian bread (3 inches in diameter)

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