Cress, Apple and Endive Salad
The fresh flavours of crisp watercress and Belgian endive combine beautifully in the salad made with tart apples and blue veined cheese. If the endive are large, slice them in half lengthwise.
Ingredients:
3 bunches fresh watercress, washed and stems removed
3-4 heads Belgian endive
2 large Granny Smith apples, cored and thinly sliced
1 cup fresh button mushrooms, sliced
12 ounces creamy style blue cheese
1/2 cup almonds, toasted
Dressing:
1 large shallot, minced
1 tbsp. Dijon mustard
3 tbsp. champagne vinegar or sherry vinegar
1 tsp. sea salt
1/2 tsp. freshly ground pepper
3/4 cup walnut oil
Method:
1. In a large bowl toss together the watercress, endive, apples and mushrooms.
Stir together the shallot, mustard, vinegar, sea salt and pepper. Slowly whisk in the oil, adjust the seasoning to suit your taste.
3. Pour the dressing over the salad and toss well to coat evenly.
4. Place a portion of the salad on each plate, scatter the cheese equally among the plates and garnish with the toasted almonds.
Serves 6.
Copyright © Caren McSherry 02/94
