Ingredients
1/4
cup extra-virgin olive oil
6
oz kosher beef salami slices, cut into 1/4-inch strips
1/2
medium red onion, sliced
1
clove garlic, finely chopped
1/3
cup plus 1 tablespoon sherry vinegar
2
teaspoons coarse-grained mustard
1/2
teaspoon kosher (coarse) salt
1/4
teaspoon coarse ground black pepper
4
bunches frisée, torn
1
pint grape tomatoes, cut in half
Preparation
In 10-inch skillet, heat oil over medium heat. Cook salami strips in oil 5 to 10 minutes, stirring occasionally, until crispy. Remove salami with slotted spoon to paper towels to drain; reserve remaining oil in skillet.
Cook onion and garlic in reserved hot oil 2 minutes, stirring occasionally. Stir in vinegar, mustard, salt and pepper; cook 1 minute.
In large bowl, place frisée and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces. Serve immediately.
