Jeweled Frisee Salad with Parmigiano-Reggiano and Roasted Squash
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Everything about this salad says, “fall,” from the winter squash and cranberries to the leek-infused dressing. Curly frisee lettuce is topped with chunks of nutty Parmigiano-Reggiano and roasted, spiced squash along with colorful, chewy cranberry jewels and bits of salty, crunchy bacon. The cheesy chunks become flavor-packed croutons on this palate-pleasing salad.
Ingredients
  • 3 cups butternut squash, ½ “ cubes (from a 2 lb. squash)
  • 6 tbsp. oilive oil, divided
  • ½ tsp. salt, divided
  • ½ tsp. black pepper, divided
  • 3 slices thick cut bacon, cut into ½ “ pieces
  • 2 medium leeks, thinly sliced
  • 2 tbsp. wine vinegar
  • 1 tbsp. Dijon mustard
  • 2 tsp. sugar
  • 8 cups frisee lettuce (about 6 oz.)
  • 3 oz. Il Villaggio Parmigiano-Reggiano and Extra, rough chunks (about 2/3 cup)
  • 6 tbsp. dried cranberries
Instructions
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Toss squash with 2 tbsp. oil and ¼ tsp each salt and pepper; spread in a single layer. Roast 20 minutes, turning once, until squash is tender and golden brown. Let cool slightly.
  2. In a medium skillet, cook bacon until crisp. Remove and keep warm. Pour off all but 1 tbsp. drippings; add leeks and cook covered over medium-low heat, stirring occasionally until tender, about 6 minutes.
  3. In a large bowl, whisk together remaining 4 tbsp. oil, vinegar, mustard, sugar and remaining 1/4 tsp. each salt and pepper. Add frisee and toss until well coated.
  4. Arrange frisee on 6 serving plates. Top with squash, bacon, leeks, cheese and cranberries.
  5. TIP: (1) Toasted walnuts can be substituted for, or even in addition to cranberries. (2) It’s important that the squash be cut into uniform sized cubes to roast evenly.
Recipe by Il Villaggio Cheese at http://ilvillaggiocheese.domain-account.com/recipes/jeweled-frisee-salad-with-parmigiano-reggiano-and-roasted-squash/