Mushroom And Endive Salad With Toasted Walnuts
From luisascatering 15 years ago
- - to make
- Serves 6
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.
Ingredients
- Dressing: shopping list
- 1/2 cup olive oil shopping list
- 1/4 cup toasted walnut oil shopping list
- 1/4 cup lemon juice shopping list
- zest of one small lemon shopping list
- 1/4 cup heavy cream shopping list
- 2 tsp country Dijon mustard shopping list
- 3 tbsp honey or sweeten to taste shopping list
- kosher salt and freshly ground pepper to taste shopping list
- Salad: shopping list
- 1/2 lb. fresh button mushrooms, very thinly sliced shopping list
- 5 oz gruyere (or quality swiss cheese such as emmentaler), cut into long thin strips shopping list
- 3-4 heads Belgian endive shopping list
- 1 cup toasted walnuts, coarsely chopped shopping list
- fresh chives, for garnish shopping list
How to make it
- 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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