1 head Belgian endive, sliced into bite-size pieces (about 2 cups)
2 cups torn frisee
2 cups torn regular radicchio or the treviso variety
1/2 cup Mustard Vinaigrette (see accompanying recipe)
Salt and pepper
1 medium Granny Smith or Braeburn apple, julienned
2 ounces Fourme d'Ambert or other blue cheese, crumbled
1/2 cup walnut halves, toasted (see note)
Place the greens and the vinaigrette in a mixing bowl and toss to coat. Add salt and pepper to taste. Add the apples and toss again. Divide among four chilled salad plates and garnish with the blue cheese and walnuts.
Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
Mustard Vinaigrette Makes 2 cups
1/2 cup red wine vinegar
1 tablespoon finely minced shallots
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons Dijon mustard
1 egg (see note)
¾ cup plus 1 tablespoon extra-virgin olive oil
¾ cup plus 3 tablespoons vegetable oil
Salt and pepper to taste
In a food processor, add the vinegar, shallots, lemon juice, mustard and egg; blend well. While machine is running, slowly add the oils to emulsify. Add salt and pepper to taste. Transfer to a bowl, cover and refrigerate.
Adapted from chef David Machado, Lauro Mediterranean Kitchen, Portland, Ore.
2 cups torn frisee
2 cups torn regular radicchio or the treviso variety
1/2 cup Mustard Vinaigrette (see accompanying recipe)
Salt and pepper
1 medium Granny Smith or Braeburn apple, julienned
2 ounces Fourme d'Ambert or other blue cheese, crumbled
1/2 cup walnut halves, toasted (see note)
Place the greens and the vinaigrette in a mixing bowl and toss to coat. Add salt and pepper to taste. Add the apples and toss again. Divide among four chilled salad plates and garnish with the blue cheese and walnuts.
Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
Mustard Vinaigrette Makes 2 cups
1/2 cup red wine vinegar
1 tablespoon finely minced shallots
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons Dijon mustard
1 egg (see note)
¾ cup plus 1 tablespoon extra-virgin olive oil
¾ cup plus 3 tablespoons vegetable oil
Salt and pepper to taste
In a food processor, add the vinegar, shallots, lemon juice, mustard and egg; blend well. While machine is running, slowly add the oils to emulsify. Add salt and pepper to taste. Transfer to a bowl, cover and refrigerate.
Adapted from chef David Machado, Lauro Mediterranean Kitchen, Portland, Ore.
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