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 ...
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