Salade vigneronne

1 servings

Ingredients

Quantity Ingredient
2½ cup Dry Alsatian Gewurztraminer or other
; spicy dry white wine
¼ cup Finely chopped shallots
⅓ cup Vegetable oil
1 tablespoon Chopped fresh tarragon
3 larges Heads Belgian endive
8 ounces Mixed baby greens
8 ounces Cherry tomatoes; halved
¾ cup Finely chopped cornichons*
8 Radishes; halved, thinly
; sliced
1½ cup Grated Gruyere cheese

Directions

Combine wine and shallots in heavy medium saucepan. Boil until mixture is reduced to ½ cup, about 20 minutes. Cool completely. Whisk in oil and tarragon. Season with salt and pepper.

Reserve 24 outer leaves of endive. Thinly slice remaining endive crosswise.

Combine sliced endive and greens in large bowl. Combine tomatoes, cornichons and radishes in medium bowl. (Can be made 6 hours ahead. Cover greens, tomato mixture and reserved endive separately; chill. Let dressing stand at room temperature.)

Toss greens with half of dressing. Add cheese to tomato mixture; toss with remaining half of dressing. Season salads with salt and pepper.

Mound greens on plates. Top with tomato mixture. Garnish with endive leaves.

*Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

Makes 8 servings.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 956 Calories (kcal); 77g Total Fat; (67% calories from fat); 21g Protein; 62g Carbohydrate; 0mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 Vegetable; 0 Fruit; 14½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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