| Yield:
2 Servings
 Ingredients:
Salad:
- 1 bunch watercress
- 1 head Belgian endive
Vinaigrette:
- ¼ cup Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- ½ cup extra virgin olive oil
- 1 minced clove garlic
- Salt and pepper
To Assemble and Serve:
- Salt and pepper
- 2 ounces farmstead cheddar, shaved
- ½ cup walnuts, toasted
Method:
For the Salad:
Remove watercress stems and place the leaves in a
bowl. Slice endive in half lengthwise and remove the inner
core. Julienne endive and add to the watercress.
For the Dressing:
Puree Champagne vinegar, Dijon mustard, shallot and
garlic in a blender until smooth. Slowly add olive oil to
the blender and blend until emulsified. Season with salt and
pepper.
To Assemble and Serve:
Add 2 Tablespoons of the vinaigrette to the greens,
season with salt and pepper, lightly toss, and place the salad
on plates. Garnish with shaved cheddar and walnuts.
back to top
|
