Wednesday, February 27, 2008

Apple and Endive Salad with Walnut Vinaigrette

Apple and Endive Salad with Walnut Vinaigrette
4 tablespoon freshly squeezed orange juice
2 teaspoon Dijon mustard
3 tablespoon walnut oil or similar flavored oil
2 apples, preferably tree-ripened apples, unpeeled, cored, thinly sliced – keep the slices submerged in water with a touch of lemon juice until ready to use
4 head endive
1 head butter lettuce, torn into bite-size pieces
2 tablespoon chopped chives
Black peppercorns, chrushed
1 cup walnuts, lightly toasted, chopped
Sea salt
3 tablespoon of olive oil, light bodied oil
Parmesan cheese shavings – use a vegetable peeler to create large shavings
1. Separate endive leaves; set aside 24 leaves. Slice remaining leaves. 2. Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season the dressing to taste with salt and pepper. 3. Remove the apples from the water and toss them and remaining 2 tablespoons orange juice in large bowl. 4. Add sliced endive, lettuce and walnuts to bowl with apples and toss with just enough dressing to barely coat

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