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Salade D’Endives



Recipe (click to expand)

12 ea Endive, Belgian, split

1 tb Mustard, Dijon

1/4 c Vinegar, wine, red

Salt (to taste) Pepper (to taste) 1 tb Juice, lemon

3/4 c Oil, walnut

1/4 c Walnuts

2 md Tomatoes

Beat together the mustard, vinegar, salt, pepper and lemon juice. Slowly drizzle in the oil, emulsifying the salad dressing. Toss the endive with the dressing and add the walnuts and tomatoes as garnish.


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