103265 almond endive salad creamy dressing Recipes

canola mayonnaise, blond verjus, tarragon vinegar, dijon mustard, chopped fresh tarragon, chopped fresh chives, chopped fresh flat-leaf parsley, chopped fresh chervil, kosher salt, black pepper, cumberland spur or fuji apples, cored and thinly sliced, heads green endive, trimmed and separated into leaves, heads red endive, trimmed and separated into leaves, kosher salt, black pepper, toasted sliced almonds, fresh flat-leaf parsley leaves

endive, leaves separated and rinsed well, candied pecans or peanuts, blue cheese, crumbled (recommended : maytag), balsamic vinegar, olive oil, dijon mustard, salt, freshly ground black pepper

toasted nuts (walnuts, pecans, almonds or hazelnuts), heads belgian endive, olive oil, balsamic vinegar, crushed garlic, salt, black pepper

vinaigrette, extra-virgin olive oil , preferably spanish, whole garlic head, top sliced off, sherry vinegar, chopped shallot, salt, pepper, belgian endive leaves, orange sections (4 oranges), goat cheese, sliced marcona almonds, minced chives

olive oil, walnut oil, sherry wine vinegar, shallot, minced, heads belgian endive , halved lengthwise, cut into matchstick-size strips, lightly packed arugula (about 6 large bunches), red delicious apples, cored, quartered, thinly sliced, coarsely chopped walnuts, crumbled gorgonzola cheese (about 4 1/2 oz)

red wine vinegar, dijon mustard, walnut oil or olive oil, heads belgian endive, trimmed , halved lengthwise, toasted chopped walnuts

olive oil, minced green onions, dijon mustard, sugar, granny smith apple, peeled, cored, and sliced, belgian endive, separate leaves (wipe, don tsp wash!), coarsely chopped walnuts, cubed roquefort cheese (or a milder cheese if you prefer), fresh ground pepper

belgian endive, red pears, cored & thinly sliced, walnut pieces, crumbled blue cheese, avocado, thinly sliced, dijon mustard, cider vinegar, olive oil, sea salt, fresh ground black pepper

endive, yellow heirloom tomato, chopped walnuts, crumbled point reyes original blue, drizzle of organic extra virgin olive oil, drizzle of white balsamic vinegar, sea salt to taste

endive, leaves separated and rinsed well, candied pecans or peanuts, maytage blue cheese, crumbled, balsamic vinegar, olive oil, dijon mustard, salt, freshly ground black pepper

salad, arugula, fresh ear of corn , cut off the cob, sliced macadamia nuts , almonds or cashews, if making this dish in the winter , you can use a more firm lettuce like frisee(curly endive) and use pomegranate seeds instead of the corn., lemon and tarragon dressing, fresh lemon juice, olive oil, kosher salt, black pepper, garlic, minced, fresh tarragon, roughly chopped ., red pepper flakes (or more if you like spice like i do).

minced shallots, sherry vinegar, olive oil, salt and pepper, whole almonds, toasted and finely chopped, curly endive

pancetta or other bacon, chopped, shallot, finely chopped, mirin (rice wine), sherry wine vinegar, canola oil or olive oil, heads belgian endive , julienne-sliced, stalks celery , julienne-sliced, red delicious apple, diced, fresh mushrooms, quartered, fresh lemon juice, head belgian endive, separated into leaves, crumbled blue cheese (we tested with maytag)

head belgian endive, chopped coarsely about 1 inch wide, head fennel , julienned, celery heart, chopped , including the leaves (for me, that was about 5-6 celery sticks), green apple , julienned (i used an apple slicer first core it then just diced it), pea shoots (i found a package in whole foods, i couldn tsp find these easily!), parmesan cheese (shredded but feel free to use the kraft in the bottle kind!), lemon juice, extra virgin olive oil, salt and pepper, to taste

garlic clove, lemon juice, olive oil, salt (to taste), pepper (to taste), heads belgian endive, apple , pared and chopped, gouda cheese, cubed

dijon mustard, red wine vinegar, minced shallots, extra virgin olive oil, salt and pepper, to taste, endives , center removed and julienned, pears, cored and cut into medium dice, shelled walnuts, crumbled roquefort cheese

endives, trimmed and halved lengthwise, each half then split and fanned a bit, walnut , grape seed, or extra-virgin olive oil, for brushing greens, salt and pepper, white wine vinegar, chopped walnuts , available in small pouches on baking aisle, seedless red grapes, halved

torn green leaf lettuce, sliced belgian endive, pomegranate seeds, sliced shallots, chopped pecans, toasted, ripe persimmons, peeled and cut into thin wedges, sherry vinegar, honey, dijon mustard, extravirgin olive oil, salt