Endive Salad with Walnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This simple and elegant starter is excellent with Sauvignon Blanc. Ingredients:
1 1/2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/4 cup walnut oil or olive oil |
8 heads belgian endive, trimmed, halved lengthwise |
1/2 cup toasted chopped walnuts |
Directions:
1. Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
2. Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.
|
|