(recipe from Food & Wine magazine)
1/4 cup apple cider vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1 tsp. sugar
3/4 cup olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise
Whisk first 4 ingredients in a small bowl. Gradually whisk in the oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix endive, escarole, and apple in a large bowl. Toss salad with 1/4 cup of the vinaigrette, or to taste.
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