Thursday, December 8, 2016

Belgian Endive And Watercress Salad With Apples, Walmuts And Blue Cheese

1/4 cup white wine vinegar 
2 T. balsamic vinegar
4 tsp. honey
2 tsp. Dijon mustard

1/2 cup extra-virgin olive oil
2 T. minced shallots
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Serves 8.
1 cup coarsely chopped walnuts
2 large head purple Belgian endive (12 to 16 nice leaves) 

    4 large or 8 small heads Belgian endive
2 bunches watercress
4 Granny Smith apples, peeled and cut in julienne strips 

4 oz. blue cheese, crumbled (1 cup)
1. To prepare the vinaigrette, whisk both vinegars, honey and mustard together in a small bowl. Slowly whisk in the olive oil. Stir in the shallots, salt and pepper. Taste and correct the seasonings. Cover and refrigerate at least 30 minutes and up to 24 hours.

2. Preheat the oven to 350 degrees. Place the walnuts on a baking sheet and bake for 6 to 7 minutes or until lightly browned. Set aside to cool.

3. Peel the leaves off the purple endive and arrange 3 to 4 spears each on four salad plates with the points to the outside edge.

4. Cut the remaining endive crosswise into 3⁄4 inch strips and place in a medium bowl. Trim coarse stems from the watercress and tear into small pieces. Toss with the endive strips and half the vinaigrette.

5. Mound the endive and watercress salad on the endive spears, allowing the purple tips to show around the edge. Top with julienned apples, blue cheese and a sprinkling of walnuts. Drizzle with remaining dressing and serve immediately.

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