Ingredients
1/2 cup Lillet Blanc
1/2 cup rice vinegar (not seasoned)
1/4 cup honey
1 tablespoon crushed cardamom pods
1 cup extra-virgin olive oil
1/2 loaf sourdough bread, cut into 1/2-inch cubes (4 cups)
Coarse salt
2 cups frisee
1 pound fresh salted mozzarella cheese, sliced 1/4-inch thick
2 mangoes, peeled, pitted, and sliced 1/4-inch thick
1/4 red onion, thinly sliced
1/2 cup blackberries (2 ounces)
Coarse salt and freshly ground pepper
Preparation
Make the syrup: Bring Lillet, vinegar, and honey to a simmer in a small saucepan over medium heat. Remove from heat, and add cardamom pods. Let stand, covered, until completely cooled. Strain syrup through a fine sieve; discard solids.
Meanwhile, make the croutons: Heat oil in a medium saucepan over medium heat until it reaches 350 degrees on a deep-fry thermometer. Fry bread, stirring occasionally, until golden brown, about 4 minutes; transfer to paper-towel-lined plates using a slotted spoon. Let croutons drain. Sprinkle with salt.
Make the salad: Divide frisee evenly among 4 plates. Top with half the cheese, then half the mangoes. Repeat with remaining cheese and mango. Layer onion, blackberries, and then croutons on top.
Drizzle 1/4 cup cardamom syrup over tops, allowing it to pool at the bottom. Season with salt and pepper.
