Fennel and Endive Salad with Rose Vinaigrette

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Picture of Fennel and Endive Salad with Rose Vinaigrette Recipe Photo: Fennel and Endive Salad with Rose Vinaigrette Recipe
Rated 5 stars out of 5
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Total Time:
10 min
Prep
10 min
Yield:
about 6 servings
Level:
Easy
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You can use white wine instead of rose, but rose gives a really nice color to the dressing.

Ingredients

  • 2 large heads fennel, core removed, fronds reserved, and thinly sliced
  • 3 large endives, core removed, and thinly sliced
  • 1/3 cup dry rose wine, preferably Provencal-style
  • 1 lemon, juiced
  • 1 small orange, juiced
  • 1 1/2 teaspoons sugar (preferably superfine)
  • 1 large shallot, finely minced
  • A couple pinches salt
  • 10 grinds freshly ground black pepper
  • 1/3 to 1/2 cup safflower or canola oil
  • 1 to 1 1/2 cups walnuts halves, toasted
  • 4 ounces Danish or other mild blue cheese

Directions

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

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Newest Ratings and Reviews

Read all 2 reviews

  • on May 10, 2007

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    You gotta' make this. Even my friend who claims to "hate" fennel loved this one. It's unique, in a good way.

    people found this review Helpful.
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  • on July 22, 2006

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    We really enjoyed this salad. It's light, crisp, and very subtle. The next time we make it though we will try mixing in some dried cranberries, green apples, and fresh parmesan cheese.

    people found this review Helpful.
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