Sweet and Spicy Vinaigrette
8 Tbsp. Rice vinegar
1/3 cup Canola Oil
1 Tbsp + 1 tsp. Shallots, peeled and finely diced
1/3 cup Evaporated cane juice
¼ tsp. Chile flakes
2 tsp. Mint leaves, thinly sliced
1 tsp. Salt
1 1/3 cups Red onion, peeled and thinly sliced
1 1/3 cups Carrot, peeled and thinly sliced
2 tsp. Brown Sugar
1 tsp. Oil of your choice
8 cups Frisee, washed and roughly chopped
6 cups Hodo Curry Nuggets, cut in half
Mix all vegetables and place on a baking sheet in one layer. Roast at 450° for 25 minutes.
Mix together all dressing ingredients.
Chop frisee and nuggets.
Toss all ingredients together and mix thoroughly. Enjoy!