Recipe

Mushroom And Endive Salad With Toasted Walnuts Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago A creamy piquant dressing compliments the endive's mild bitterness. I use purple and green endive for contrast. The dressed salad can stay crisp for up to 2 hours; making it a perfect buffet salad. Prep:15m Servings:6	Luisascater
	mushroom endive walnuts

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Ingredients

Dressing:

1/2 cup olive oil

1/4 cup toasted walnut oil

1/4 cup lemon juice

zest of one small lemon

1/4 cup heavy cream

2 tsp country dijon mustard

3 tbsp honey or sweeten to taste

kosher salt and freshly ground pepper to taste

Salad:

1/2 lb. fresh button mushrooms, very thinly sliced

5 oz Gruyere (or quality swiss cheese such as emmentaler), cut into long thin strips

3-4 heads belgian endive

1 cup toasted walnuts, coarsely chopped

fresh chives, for garnish

Directions

In a small bowl, whisk together the dressing ingredients. Season with salt and pepper to taste.

Combine the mushrooms and cheese in a large bowl. Add the dressing and toss. Set aside.

Trim the ends of the endive and separate the leaves.

Line a large platter (or individual salad plates) with the endive leaves and fill center with the mushroom mixture. You can also make this finger food for a party by just filling the individual endive leaves with the mushroom mixture. Garnish with fresh chives.

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Comments

elgab89 1 year, 3 months ago said:
I love endives. Thank you for posting it :)

trigger 11 months ago said:
The dressing alone is a knock out.
You really know my taste as a great caterer should.
Thank you for sending me this Luisa.

Michael

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