Modified Lyonnaise Salad

While at Granville Island, I spotted some lovely frisee and decided to make a lighter version of a classic lyonnaise salad. Torn frisee, dried cranberries, sliced roasted almonds and an easy vinaigrette made with olive oil, red wine vinegar, dijon mustard and a bit of anchovy paste.

Those who know me probably think I'm crazy to forgo the bacon and egg, but really this was very refreshing and I didn't miss them at all.