ENDIVE, WALNUT & MAYTAG BLUE CHEESE SALAD WITH PORT VINAIGRETTE

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ENDIVE, WALNUT & MAYTAG BLUE CHEESE SALAD WITH PORT VINAIGRETTE image

Number Of Ingredients 15

3 heads endive
1 head frisee, separated from stem, cleaned & spun dry
1 small head radicchio, cut into 1/2 inch bands
6 oz port vinaigrette
1 med red onion, julienned
1/2 c walnuts, roasted and finely chopped
9-12 oz Maytag blue cheese
3 pears, raw or poached
Dressing --
2 c port
1 c red wine vinegar
1 T dijon
2 shallots, diced
2 c peanut oil
4 oz walnut oil

Steps:

  • Endive on bottom. Mix remaining ingedients with vinaigrette and mound on endive. Fan pears on top. Dressing -- Reduce port to 1/4 cup. Combine port, vinegar, dijon and shallots. Whisk to emulsify with steady stream of peanut oil then walnut oil. Add more oil or vinegar as necessary. Salt and pepper to taste. Lasts a long time in fridge

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