1/2 cup balsamic vinegar1 tsp. packed brown sugar 2 stalks green garlic or two med. leeks (white and pale green parts only), halved lengthwise and thinly sliced 1/4 cup extra-virgin olive oil 1/2 lb. frisée, torn (8 cups) 1 large or 2-3 small apples (8 to 10 oz.), thinly sliced

Boil vinegar with sugar and 1/4 tsp. salt in a sm., heavy saucepan, stirring, until reduced by half, about 3 mins. Transfer to a cup. Wash green garlic or leeks and pat dry. Cook in oil with 1/4 tsp. salt in cleaned saucepan over med. heat, stirring occasionally, until softened, about 5 mins. Arrange frisée and apple on plates. Drizzle with hot green garlic/leeks in oil, then vinegar reduction. Grind pepper over salads.

Adapted from recipe found on www.epicurious.com, originally published in Gourmet from September 2008