Salade Ventoux En Frisee

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“From the cookbook International Vegetarian Cooking. This is a warm salad from the Provence region of France. Interesting combination of sweet, tangy, and salty ingredients. In the summer I might be inclined to add fresh basil; another addition might be capers. The gears are in motion... My knowledge of French cuisine is seriously lacking, so I think I'll gradually ease into it and approach it simply, beginning with wine, followed by salads, then work my way up.”

Ingredients Nutrition


  1. NOTE: original recipe called for green bell peppers, but I prefer red bell peppers as I think they make a prettier presentation. Substitute if you wish. I also cut back on the olive oil by 2 tablespoons.
  2. Preheat oven to BROIL.
  3. Broil the bell peppers until well charred. Place in paper bag and "sweat" for 25 minutes. Once cooled, peel, seed and remove membranes.
  4. Cut the goat cheese into 4 thick slices and place in a warm, not hot, oven at approximately 150 degrees.
  5. Heat the olive oil in a pan and lightly saute the raisins until they just begin to sizzle and plump up and the pine nuts begin to turn golden. Stir in the balsamic vinegar then remove pan from heat.
  6. On 4 separate salad plates, divide and arrange the frisee and prepared bell peppers. Add the warmed cheese and spoon the olive oil mixture over the top.
  7. Serve immediately.

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