Grape, Arugula, Endive, and Roquefort Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1/4 cup red-wine vinegar |
1 teaspoon dijon-style mustard |
3/4 cup olive oil |
1 bunch of arugula, stems discarded, washed well, and spun dry |
1 belgian endive, trimmed and cut lengthwise into julienne strips |
1 bunch of watercress, coarse stems discarded, rinsed, and spun dry |
1/2 pound large black grapes, halved and seeded |
1/4 pound roquefort, crumbled |
Directions:
1. In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads.
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