Mushroom Salad with Endive and Roquefort Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted. Ingredients:
2 tablespoons minced shallot |
1 1/2 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon sugar |
1/4 cup grapeseed oil |
4 heads belgian endive, thinly sliced |
8 ounces large button mushrooms, stemmed, caps cut into matchstick-size strips |
4 radishes, trimmed, thinly sliced |
1 tablespoon chopped fresh tarragon |
4 tablespoons crumbled roquefort cheese (about 1 1/2 ounces) |
Directions:
1. Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
2. Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.
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