1. Cut kosher beef salami slices into 1/4-inch-wide strips.
2. Cook salami strips in hot oil in a medium skillet over medium heat 5 to 10 minutes or until crisp. Remove salami from skillet using a slotted spoon; reserve drippings in skillet. Drain salami strips on paper towels.
3. Sauté onion and garlic in reserved drippings 2 minutes. Stir in vinegar and next 3 ingredients; cook, stirring constantly, 1 minute.
4. Place frisée and tomato halves in a large bowl, and drizzle with vinegar mixture; toss to coat. Sprinkle with crisp salami strips, and serve immediately.
Note: We tested with Hebrew National Kosher Beef Salami.