GRILLED FRISÉE, SQUASH & FIGS

with Savory Granola & Bacon Vinaigrette

Your backyard grill might not be the first tool you think of when you’re ready to make a salad, but it’s got a lot to offer, especially in the fall and winter. Grilling hearty greens like frisée and radicchio takes away a bit of their bitter edge. The outer leaves get frizzled and lightly charred, while the interior stays fresh. Delicata squash grills up sweet and tender, needs no peeling, and can be sliced into golden rings that look cool.

Chunks of savory granola are our fall and winter “croutons” for hearty salads like this one. It’s a mix that’s fun to have around for snacking and for garnishing soups. You can switch up the ingredients with everything from steel-cut oats to pine nuts, almonds, quinoa, or flaxseeds.

The 2018 Kelli Ann Vineyard Chardonnay‘s lemon and hazelnut notes really play beautifully with this dish and the creamy squash texture layers itself in all the right spots.

Ingredients (serves 4):

• 1 small delicata squash, about 1⁄2 lb
• Extra-virgin olive oil
• Kosher salt
• 2 heads frisee
• 6 yellow-green–skinned figs (such as Adriatic or Kadota), stemmed and sliced crosswise
• 1 oz Nicasio Valley Foggy Morning cheese or fresh goat cheese, crumbled
• For the savory granola:
  • 1 tablespoon egg white
  • 1⁄2 teaspoon honey
  • 1 tablespoon sunflower seeds
  • 1 1⁄2 teaspoons white sesame seeds
  • 1 tablespoon pepitas (pumpkin seeds)
  • 1 tablespoon old-fashioned rolled oats
  • 1⁄2 teaspoon fennel seeds
  • 1⁄2 teaspoon celery salt
  • Maldon sea salt
• For the bacon vinaigrette:
  • 1⁄2 cup bacon lardons, about 1⁄4 inch thick and 1 inch long
  • 1 tablespoon minced shallot
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 1⁄2 teaspoon Dijon mustard
  • 1⁄4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions:

• • To make the savory granola: Preheat the oven to 300°F. Line a half sheet pan with a silicone baking mat.  In a small bowl, whisk together the egg white and honey until fluffy and stiff. Toss in the sunflower seeds, sesame seeds, pepitas, oats, fennel seeds, and celery salt and stir to mix well. Spread the mixture in a thin, even layer on the prepared pan and sprinkle lightly with Maldon salt. Bake for 10 to 12 minutes, until golden and crisp. Let cool on the pan to room temperature, then break into small chunks. Set aside in an airtight container until ready to use. The granola can be made up to 1 day in advance.
  • To make the bacon vinaigrette: In an 8-inch skillet, cook the bacon over medium heat, stirring occasionally, for about 8 minutes, until crispy. Using a slotted spoon, transfer the bacon to a plate. Add the shallot to the fat remaining in the pan and cook over medium heat, stirring occasionally, for 2 to 3 minutes, until soft and just beginning to caramelize. Remove from the heat and whisk in the vinegar, honey, mustard, and olive oil. Season with salt and pepper. Chop half of the bacon and add to the dressing. Reserve the remaining bacon for topping.
  • To grill the squash: Prepare a gas or charcoal grill for direct cooking over medium heat. Brush the grill grate clean. Trim off both ends of the squash, then use a small spoon to scoop out and discard the seeds. Using a mandoline or a sharp knife, cut the squash crosswise into 1/8-inch-thick circles. Transfer to a medium bowl and toss with 1 teaspoon oil and 1/4 teaspoon salt, coating evenly. Grill the squash circles, turning once, for about 11/2 minutes on each side, until tender and marked by the grill but not charred. Transfer to a plate.
  • To grill the frisée: Cut each frisée head in half lengthwise. Transfer to a medium bowl and toss with 1 tablespoon oil and 1 teaspoon salt, coating evenly. Grill the frisée halves, turning once, for about 30 seconds on each side, until the edges are frizzled but the frisée is still structured. Cut each frisée half in half again lengthwise.
  • To serve: Arrange the frisée, squash, and figs on a platter. Drizzle with the vinaigrette. Sprinkle the salad with the reserved bacon, the goat cheese, and granola. Serve at room temperature.