½ cup balsamic vinegar1 tsp. packed brown sugar 2 med. leeks (white & pale green parts only), halved lengthwise & thinly sliced ¼ c. extra-virgin olive oil ½ lb. frisée, torn (8 cups) 1 lg. apple, thinly sliced, or a tangelo, supremed*

Boil vinegar with sugar & ¼ tsp. salt in a sm. heavy saucepan, stirring, until reduced by half, about 3 mins. Transfer to a cup. Wash leeks & pat dry. Cook in oil with ¼ tsp. salt in cleaned saucepan over med. heat, stirring occasionally, until softened, about 5 mins.

Arrange frisée & fruit plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads.

4 servings. 25 mins.

* To “supreme” fruit, cut top and bottom off fruit to create a flat surface. Cut all the way down to the flesh (past the membrane). With your knife, slice from pole to pole of the fruit, cutting just under the membrane. Slide your knife around each section, between membrane and section. Pop out each section, and you’re done!

adapted from Gourmet, Sept. 2008 by Melissa Roberts. Found on www.epicurious.com