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

Method:

1. Rinse the endives, separating the leaves and pat dry.  Cut the leaves lengthwise into julienne strips.

2. Place the endives in a bowl and add the walnuts, parsley and pepper and toss together.

3. Drizzle the vinaigrette over the salad and toss gently.

4. 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

Method:

1. 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.

Spicy Nuts

Yield:  1 Cup

Walnuts 1 cup
Sugar 1/2 cup
Cayenne Pepper Pinch

Method:

1. Line a baking sheet with foil or parchment paper and set aside.

2. Place the nuts and sugar in a small pot.  Stir over medium heat until the sugar melts, about 5 minutes.

3. Add a pinch of cayenne and pour out the nuts onto the baking sheet.  Let cool and they are ready to use.