1-1/2 tbsp. white wine vinegar
2 tsp. raspberry jam
2 tsp. minced shallot
1/2 tsp. Dijon mustard
1/8 tsp. each, salt and pepper
2 tbsp. walnut oil
1 tbsp. olive oil
8 cups chopped Frisee
2/3 cup dried figs, cut into 1/4" pieces
1/3 cup chopped, toasted walnuts
2 oz prosciutto, torn into long ribbons

In a small bowl, whisk together vinegar, jam, shallot, mustard, and salt and pepper. Slowly whisk in walnut oil, and olive oil. Combine in a large bowl, Frisee, figs, walnut, and prosciutto. Toss with dressing.

Submitted by: Sherry Monfils