- 1 head of frisée (6 ounces), coarsely chopped
- 2 endives, thinly sliced crosswise
- 1 tomato, cut into 12 wedges
- 1/2 seedless cucumber, halved lengthwise and thinly sliced crosswise
- 1/2 cup Blue-Cheese Tarragon Dressing
In a large bowl, toss the frisée with the endives, tomato and cucumber. Add the dressing, toss the salad and serve.