Grape, arugula, endive, and roquefort salad

1 servings

Ingredients

Quantity Ingredient
¼ cup Red-wine vinegar
1 teaspoon Dijon-style mustard
¾ cup Olive oil
1 bunch Arugula; stems discarded,
; washed well, and
; spun dry
1 Belgian endive; trimmed and cut
; lengthwise into
; julienne strips
1 bunch Watercress; coarse stems
; discarded, rinsed,
; and spun dry
½ pounds Large black grapes; halved and seeded
¼ pounds Roquefort; crumbled

Directions

In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads.

Serves 4.

Gourmet September 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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