Name: Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
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; Kosher salt and freshly cracked black pepper; 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:

Yield: About 1 3/4 cups

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).

On Tonight

Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette

Soy-Sherry Vinaigrette:

Soy-Sherry Vinaigrette:

Categories:

More from: