Serves: 10
Total Calories: 201

6 heads frisée (small), torn in half
20 white mushrooms, thinly sliced
1 cup small cherry tomatoes
1/2 red onion, very thinly sliced

DRESSING:
3/4 cup olive oil
1 teaspoon honey
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons fresh lemon juice
1/4 cup whole plain yogurt
1/2 teaspoon fines herbes de Provence
sea salt and freshly ground pepper to taste

In a large salad bowl, combine the frisée, mushrooms, tomatoes, and onion.

TO PREPARE THE DRESSING: In a medium bowl, combine the olive oil and honey, whisking until smooth. Whisk in the vinegar and lemon juice. Gradually whisk in the yogurt, herbs, salt, and pepper. Whisk for 1 to 2 minutes, or until creamy.

Pour the dressing over the salad and toss. Serve immediately.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 201
Calories from Fat: 144

More Recipes from the Dinner Parties Cookbook:
*Dinners for Ten to Twelve
Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream
Arugula, Blood Orange, And Fennel Salad With Walnut Oil
Bagna Cauda With Fennel, Endives, and Cauliflower
Baked Three-Cheese Pasta With Pancetta
Broccoli Mash
Bruschetta With Chopped Tomatoes, Parsley, And Basil
Chicken à la Mama
Chopped Escarole Salad With Grapefruit And Avocado
Dark Chocolate Brownies With Coffee Ice Cream
Frisée Salad With Mushrooms, Tomatoes, And Red Onion
Rice Pudding With Brandied Cherries
Roasted Leg of Lamb With Mint Pesto
Roasted Mixed New Potatoes