From: Chef Michael Smith, Restaurant Michael Smith, Kansas City, MO Yield: 4 servings. 8 cups (about 2 small heads) frisee greens, trimmed 4 fresh figs, quartered (may substitute dried mission figs) 3/4 cup red grapes, seeded and halved 1/4 cup toasted almonds, roughly chopped 1 tablespoon fresh oregano leaves, chopped 1/2 teaspoon black pepper, freshly ground 1/2 cup Wisconsin Feta cheese, crumbled 1/4 cup extra virgin olive oil 3 tablespoons lemon juice, freshly squeezed 12 small Boston ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.