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Starters

 

elgian Endive Salad

 

   

Layers of endive topped with fresh dates, crumbled blue cheese, toasted walnuts and drizzled with a Dijon vinaigrette.

Serves 4 to 6
Active Time 20 mins
Total Time 20 mins

 

Step 1: Toasting the Walnuts

 
  • 1/2 cup walnuts
To start the salad, preheat the oven to 350° degrees Fahrenheit.

Place the walnuts onto an un-greased tray and toast for 5 to 7 minutes until golden brown.

Once the walnuts are toasted set aside to cool completely.

Step 2: Preparing the Vinaigrette

 
  • 1 shallot
  • 2 tbsp Dijon mustard
  • 1/2 tsp Kosher salt - can substitute with 1/4 tsp table salt
  • 1/8 tsp white pepper
  • 1/4 tsp sugar
  • 3 tbsp champagne vinegar - can substitute with white wine vinegar
  • 6 tbsp extra virgin olive oil
Next peel and roughly chop the shallots and place into a bowl.

Add the mustard and season with the salt, white pepper, a pinch of sugar and the vinegar and whisk everything together.

Then slowly whisk in the oil until everything is incorporated.

Let the dressing sit for 5 to 10 minutes to allow the flavor from the shallots to come out. Then strain out the shallots.

Set the dressing aside at room temperature until ready to serve.

Step 3: Finishing the Salad

 
  • 8 whole fresh dates
  • 2 oz blue cheese (1/3 cup)
  • 5 whole Belgian endives
To assemble the salad start by gathering your plates and preparing all of the remaining ingredients.

Remove the seeds from the dates and slice into quarters and crumble the blue cheese into small pieces.

Next cut the ends off the endive, and peel away the larger outer leaves for the salad. The smaller inside leaves you can save for another salad.

Working in layers place 2 leaves onto a plate. Then place a few pieces of dates, walnut and blue cheese inside each leaf. Drizzle a little bit of the dressing over each leaf.

Then repeat with another layer of 2 endive leaves, dates, walnuts and bluecheese.

Lastly drizzle over a bit more of the dressing and finish with a little freshly cracked pepper and serve.

Notes

This salad is best prepared last minute otherwise the endive will turn brown. When buying the dates try to buy only fresh and also try and find dates that are not too big. If you can only find larger dates you will just have to chop them up a bit more.

 

 

 

 

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This page was last updated on 20/05/2012 12:15

 

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