You can use white wine instead of rose, but rose gives a really nice color to the dressing.
Save Recipe Print
Fennel and Endive Salad with Rose Vinaigrette
Total:
10 min
Prep:
10 min
Yield:
About 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
About 6 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Rigatoni with Sausage & Fennel

Recipe courtesy of Ina Garten

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories