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Ingredients

• Dressing:
• 1/2 cup olive oil
• 1/4 cup toasted walnut oil
• 1/4 cup lemon juice
• zest of one small lemon
• 1/4 cup heavy cream
• 2 tsp country Dijon mustard
• 3 tbsp honey or sweeten to taste
• kosher salt and freshly ground pepper to taste
• Salad:
• 1/2 lb. fresh button mushrooms, very thinly sliced
• 5 oz gruyere (or quality swiss cheese such as emmentaler), cut into long thin strips
• 3-4 heads Belgian endive
• 1 cup toasted walnuts, coarsely chopped
• fresh chives, for garnish

Description

A Creamy Piquant Dressing Compliments The Endive's Mild Bitterness. I Use Purple And Green Endive For Contrast. The Dressed Salad Can Stay Crisp For Up To 2 Hours; Making It A Perfect Buffet Salad.

Group Recipes