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Belgian Endive Salad Recipe

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This recipe for Belgian Endive Salad, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Issa


2 tbsp. white wine vinegar
1 tbsp. balsamic vinegar
2 tsp. honey
1 tsp. dijon mustard
1/4 cup olive oil
1 tbsp. minced shallots
1/4 tsp. salt
1/8 tsp. pepper
1 large or 2 small heads of red belgian endive
2 cups coarsely chopped watercress
2 granny smith apples, peeled and cut into thin strips
1/2 cup bleu cheese
1/2 cup coarsely chopped toasted walnuts

In a small bowl, combine white wine vinegar, balsamic vinegar, honey and mustard. Whisk until well blended
Slowly whisk in oil. Stir in shallots, salt and pepper.
Separate red endive leaves; arrange 3 or 4 leaf points toward the out edge on each of the 4 salad plates.
Cut remaining endive leaves crosswise into 3/4" strips; place in a medium bowl. Add watercress and 1/2 vinaigrette; toss gently. Mound endive watercress salad on endive spears allowing red spears to show around the edges. Top with apples and cheese. Sprinkle with walnuts. Drizzle with remaining vinaigrette. Serve immediately. To toast walnuts. Spread on a baking sheet; bake at 375 for 7-10 minutes or until lightly brown. Cool

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