Frisée and Belgian Endive Salad with Homemade Spicy Walnuts, Goat Cheese, Italian Parsley and Homemade White Wine Vinaigrette
Yield: 4 Servings
Curly Endive, (Frisée) 1 head
Belgian Endive 2 heads
Spicy Walnuts 1 cup
Italian Parsley – flat-leaf 2 Tablespoons
Black Pepper, coarsely ground to taste
Goat Cheese, coarsely crumbled (optional) 4 ounces
Rinse the endives, separating the leaves and pat dry. Cut the leaves lengthwise into julienne strips.
Place the endives in a bowl and add the walnuts, parsley and pepper and toss together.
Drizzle the vinaigrette over the salad and toss gently.
Divide the salad among 4 plates and scatter the cheese on top – serve immediately.
White Wine Vinaigrette
Yield: 1 ½ Cups
Chopped Garlic 2 teaspoon
Dijon-style mustard 2 Tablespoons
Salt 1/2 teaspoon
Black Pepper, freshly ground 1/4 teaspoon
White wine vinegar 1/4 cup
Olive Oil or Vegetable Oil (or mixture) 1 cup
Put all ingredients in a jar and shake very well – taste and adjust the seasonings. This will keep in the refrigerator for 2 weeks – shake to blend before using.
Yield: 1 Cup
Walnuts 1 cup
Sugar 1/2 cup
Cayenne Pepper Pinch
Line a baking sheet with foil or parchment paper and set aside.
Place the nuts and sugar in a small pot. Stir over medium heat until the sugar melts, about 5 minutes.
Add a pinch of cayenne and pour out the nuts onto the baking sheet. Let cool and they are ready to use.