Red and green endive and walnut salad

1 servings

Ingredients

Quantity Ingredient
1½ teaspoon Dijon-style mustard
½ teaspoon Sugar
2 tablespoons Minced shallot
2 tablespoons Red-wine vinegar
¼ cup Walnut oil
¼ cup Vegetable oil
8 Green Belgian endives; trimmed
8 Red endives; (also known as
; Belles Rouges,
; available at some
; supermarkets and
; specialty produce
; markets or by mail
; from California
; Vegetable
; Specialties, P.O.
; Box 916, Dixon: CA
; 95620, Tel. or fax
; 707-447-3310),
; trimmed
1 cup Walnut pieces

Directions

In a small bowl whisk together the mustard, the sugar, the shallot, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Line a large salad bowl with some of the endive leaves, cut the remaining endives crosswise into ½-inch slices, and add them to the bowl with the walnuts. Just before serving, drizzle the salad with the dressing and toss it to combine it well.

Serves 8.

Gourmet December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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