Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups finely julienned endive (store in cold water to prevent oxidation)
  • 1/2 cup julienned peeled green apples
  • 1/2 cup crumbled blue cheese
  • 1/2 cup finely julienned red onions
  • 1/4 cup walnuts, toasted
  • 2 tablespoons fresh tarragon leaves
  • 1/4 cup Soy-Sherry Vinaigrette, recipe follows
  • Kosher salt and freshly cracked black pepper
  • Soy-Sherry Vinaigrette::
  • 1/2 cup sherry vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon chopped shallots
  • 1 egg yolk
  • 1 cup grapeseed oil
  • Freshly cracked black pepper
Directions

Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.

Soy-Sherry Vinaigrette::

Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette). Yield: About 1 3/4 cups


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    The Kitchen