82183 belgian endive persimmon honey mustard vinaigrette Recipes

red potatoes (about 2 lb), cut into wedges, honey-mustard vinaigrette salad dressing, green onions, chopped, salt , optional

belgian endives, radicchio, dijon mustard, sherry vinegar, sugar, salt, black pepper, grapeseed or canola oil, asian sesame oil, scallions, finely chopped (1/4 cup), sesame seeds, toasted, black sesame seeds (optional)

honey, mustard, dijon, vinegar , cider, olive oil, onion, yellow, pepper

garlic clove, salt, coarse-grain mustard, red-wine vinegar, black pepper, extra-virgin olive oil, belgian endives (10 oz), sliced crosswise 1/2 inch thick, chicory (french curly endive; 1 head), tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

shallots (about 1 oz. each), peeled, extra-virgin olive oil, red wine vinegar, dijon mustard, sugar, granny smith or newtown pippin apples (1 lb. total), rinsed, white belgian endive (see notes ), red belgian endive or red radicchio (see notes), stilton cheese, crumbled, salt and pepper

olive oil (preferably extra-virgin), frozen cranberry juice concentrate, thawed, white wine vinegar, heads belgian endive , thinly sliced crosswise, apples, unpeeled, cored, chopped (red delicious or fuji work best), chopped fresh cranberries (could use dried), sliced green onion, walnuts, toasted, coarsely chopped

vegetable stock or water, cornstarch, soy sauce, asian sesame oil, balsamic vinegar, honey, coarse-grain mustard, kosher salt, olive oil, garlic, finely chopped, heads belgian endive , core ends cut off and leaves separated, fuyu persimmons, peeled and sliced, head frisee, trimmed and leaves separated, baby spinach, parmesan cheese, room temperature

torn green leaf lettuce, sliced belgian endive, pomegranate seeds, sliced shallots, chopped pecans, toasted, ripe persimmons, peeled and cut into thin wedges, sherry vinegar, honey, dijon mustard, extravirgin olive oil, salt

heads belgian endive , julienned, walnuts, chopped, italian parsley (flat leaf ), salt and pepper (to taste), blue cheese, crumbled, walnut oil, red wine vinegar, dijon-style mustard, salt and pepper (to taste)

honey mustard, italian dressing, vegetable oil, pepper, salt, pork tenderloin, water

honey mustard, plain low-fat yogurt, snipped fresh dill weed

honey mustard pork loin, trimmed and cut into 1 1/2-inch pieces, assorted bell peppers , cut into 1-inch pieces, red onions, quartered, seasoned pepper, vegetable oil cooking spray, fresh thyme sprig

honey-mustard-flavored pork tenderloin, pepper, lemon juice, green onions, finely chopped, frozen leaf spinach, thawed and drained

sherry wine vinegar, shallot, minced, dijon mustard, water, grapeseed oil or 6 tbsp extra virgin olive oil, fresh lovage, finely chopped (stems and leaves ), belgian endive , each cut lengthwise into 4-6 slices, mixed greens (mezclun ), carrot , peeled then shaved

mustard seeds, apple cider vinegar, fresh lemon juice, dijon mustard, olive oil, watercress, thick stems trimmed (about 8 cups), heads of belgian endive , cut lengthwise into 1/4-inch-wide strips, radishes, trimmed, sliced

olive oil (preferably extra-virgin), frozen cranberry juice concentrate, thawed, white wine vinegar, heads belgian endive , thinly sliced crosswise, red delicious or fuji apples, unpeeled, cored, chopped, chopped fresh cranberries, sliced green onions, walnuts, toasted, coarsely chopped

english walnut halves, beets (about 1/2 lb), heads belgian endive, watercress, washed, apple, thinly sliced, sea salt, fresh ground black pepper, sherry wine vinegar, extra virgin olive oil