Winter Salad


3 Belgian endives, cut off bottom and peel leaves away
1 head radicchio, cut off bottom and peel leaves, finely sliced
1 bunch watercress, washed, dried and stems removed
1 head blonde frisee, cut off base and separate leaves
1 tbsp (15 ml) ½ inch (1 cm) snipped chives
1/3 cup Dijon vinaigrette
1 cup (250 ml) crumbled blue cheese
1 cup (250 ml) candied nuts (see the last post)
Salt and fresh cracked black pepper

Dijon Vinaigrette:

1 shallot, minced
2 tbsp (30 ml) rice wine vinegar
2 tbsp (30 ml) sherry wine vinegar
1 tsp (5 ml) Dijon mustard
2 tsp. (10 ml) granulated sugar
1 cup (250 ml) extra virgin olive oil
Salt and fresh cracked black pepper


Winter Salad

Yield: serves 8


In large bowl, combine endive, radicchio, watercress, frisee and chives, tossing together with your hands. Pour vinaigrette over salad and toss, gently, until all the ingredients are lightly but evenly coated.

Toss in blue cheese and hazelnuts; be sure not to break cheese more than it already is.

Serve immediately.

Dijon Vinaigrette

Yield: 1 cup


In bowl combine the shallot with vinegar and allow to sit for 15 minutes. Whisk in the mustard and sugar. Add oil in a thin stream, whisking until well blended. Taste vinaigrette and season with salt and pepper.

(Make-ahead: Cover and refrigerate for up to 1 week.)

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