Vineyard Kitchen
Serves 4 to 6
This delicious salad is sweet, crisp, tangy and tart. It covers all the bases. Use it as a starter for dinner or a main course luncheon salad.
- 1 medium head curly endive or escarole
- 2 large heads Belgian endive
- 1 medium heirloom apples, cored, quartered and sliced thinly
- 1/2 cup toasted pecan pieces
- 6 tablespoons cider vinegar
- 1 tablespoon minced shallots
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 teaspoons sugar
- 1/4 cup canola oil
- 2 ounces Point Reyes blue cheese or similar, crumbled
1. Wash the curly endive and drain well. Tear into bite size pieces and place in a salad bowl. Cut Belgian endive in half. Cut out the core. Slice into 1/2-inch lengths across the width, to form half circles. Add them to the lettuce. Add the apples and pecans to greens.
3. In a small bowl whisk together the vinegar, shallots, salt, a few grinds of pepper and sugar and let them marinate for 10 minutes. Whisk in the oil.
4. Add half the vinaigrette to the salad and toss. Season to taste and sprinkle the blue cheese over the top.
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