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Endive Salad

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Photo by Brenda Maitland

Endive Salad
From Cava


Yield: one serving

Ingredients: 
1 bunch Belgian endive 
3 oz. arugula 
3 oz. radicchio, shredded 
½ cup Vinaigrette (recipe below) 
1 oz. blue cheese 
1 oz. pancetta, diced

Method:

  1. Pick off the first 8 or 9 leaves of endive and leave whole. Take the rest of the head and julienne from side to side.
  2. Combine equal parts julienned endive, arugula, and shredded radicchio. Add enough vinaigrette dressing to coat the greens, then set aside.
  3. Alternating between whole petals and green mix, layer the salad until desired size is accomplished. Top with a sprinkle of blue cheese and diced pancetta.

Vinaigrette

Ingredients:

½ cup honey

2 ea. dried figs

1 tsp. shallots, diced

1 tsp. garlic, minced

3 leaves fresh basil

1 sprig oregano

1 cup rice wine vinegar

1 tsp. Dijon mustard

3 cups salad oil

salt and pepper to taste

Method: Combine all ingredients, except oil, in blender. Once a purée is established, slowly add oil until all is incorporated.

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